Print This Recipe

Print
Kale Dip with Snap Peas

Kale Dip with Snap Peas

Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip.

Whole Living, April 2012 http://www.marthastewart.com/172891/kale-dip-snap-peas
4
Rated
80100(22)22
  • Yield Makes 1 cup
    Serves 4

Ingredients

    • 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

Directions

  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.

Cook's Note

Dip can be refrigerated for up to 3 days.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.