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Gallery Kale Dip with Snap Peas Credit: Johnny Miller Recipe Summary Servings: 4 Yield: Makes 1 cup
Ingredients Ingredient Checklist 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
Cook’s Notes This dip can be refrigerated for up to 3 days.
Gallery Kale Dip with Snap Peas Credit: Johnny Miller
Recipe Summary Servings: 4 Yield: Makes 1 cup
Gallery
Kale Dip with Snap Peas Credit: Johnny Miller
Kale Dip with Snap Peas
Credit: Johnny Miller
Kale Dip with Snap Peas
Recipe Summary Servings: 4 Yield: Makes 1 cup
Recipe Summary
Servings: 4 Yield: Makes 1 cup
Servings: 4
Yield: Makes 1 cup
4
Makes 1 cup
Ingredients
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
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.
Cook’s Notes This dip can be refrigerated for up to 3 days.
Cook’s Notes
This dip can be refrigerated for up to 3 days.
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All Reviews for Kale Dip with Snap Peas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Kale Dip with Snap Peas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
