Kale Dip w/ Snap Peas
1 Tbsp. extra-virgin olive oil
1 garlic clove, thinly sliced
3 c. thinly sliced kale leaves
1 c. low-fat cottage cheese
pinch red pepper flakes
1 Tbsp. fresh lemon juice
2 c. sugar snap peas, trimmed
Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook covered, stirring occasionally, until tender, three to four minutes. Let cool.
Transfer to a food processor. Add cottage cheese and purée until smooth. Season with pepper flakes and lemon juice. Refrigerate for up to three days.
Bring a pot of well-salted water to a boil and cook peas until bright green and tender, one to two minutes.
Transfer to an ice water bath; drain. Serve with dip.