Kale Dip with Snap Peas
Appetizer, Dip
Ingredients
1 tablespoon extra-virgin olive oil
1 garlic clove thinly sliced
3 cups thinly sliced kale leaves
Coarse salt
1 cup low-fat cottage cheese
Pinch red-pepper flakes
1 tablespoon fresh lemon juice
2 cups sugar snap peas trimmed
Directions
Heat oil in a pan over medium heat. Add garlic and kale and season with salt.
Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool.
Transfer to a food processor.
Add cottage cheese and puree until smooth.
Season with pepper flakes and lemon juice.
Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1 to 2 minutes.
Transfer to an ice-water bath; drain.
Serve with dip.