Kale Dip with Snap or Snow Peas

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, thinly sliced
  • 3 cups thinly sliced kale leaves (or collards)
  • Coarse salt
  • 1 cup low-fat cottage cheese
  • Pinch red-pepper flakes
  • 1 tablespoon fresh lemon juice
  • 2 cups snap or snow 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.

Source:

Whole Living

Produce: