Food & Cooking Recipes Quick & Easy Recipes Kale Dip with Snap Peas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 Yield: 1 cup Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip. 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. Rate it Print