Kale Dip With Blanched Peas

Contributed By: Terry Borden

Ingredients:

1 tbsp olive oil
1 garlic clove, thinly sliced
3 cups thinly sliced kale leaves
1 cup low-fat cottage cheese
Pinch red pepper flakes
1 tbsp lemon juice
Sugar snap peas or snow peas for dipping

Method:

Heat olive oil in a skillet over medium. Add thinly sliced garlic clove and 3 cups kale leaves. Cover; cook, stirring occasionally until kale is tender, about 3 minutes. Let cool. Purée mixture with cottage cheese in a food processor. Add red pepper flakes and lemon juice. Refrigerate, covered, up to 3 days. Serve with blanched sugar snap or snow peas.

Helpful Hints:

d

---