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