Adapted from Martha Stewart’s Whole Living April 2012
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
Saute garlic and kale in oil over medium heat. Sprinkle salt over top. Cover and cook for 3-4 minutes stirring occasionally. Remove from heat and allow to cool.
Transfer kale to a food processor with cottage cheese and puree. Add red-pepper flakes and lemon juice to taste.
Place snap peas in boiling salted water for 1-2 minutes. Remove peas and cool in an ice water bath. Drain and serve with kale dip.