Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally until tender, 3-4 minutes. Let cool.
Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice. Refrigerate for up to 3 days.
Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1-2 minutes. Transfer to an ice-water bath; drain. Serve with dip.
Originally Submitted
6/9/2013
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You can add this Kale Dip w/ Snap Peas recipe to your own private DesktopCookbook.
