Kale Dip With Snap Peas

• 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

1. 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.
2. Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice.
3. 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.
4. Dip can be refrigerated for up to 3 days.

extravirgin olive oil, garlic, salt, lowfat cottage cheese, redpepper, lemon juice, sugar snap peas

Taken from www.epicurious.com/recipes/member/views/kale-dip-with-snap-peas-58391091 (may not work)