Crispy Kale with Lemon-Yogurt Dip
Recipe from Food & Wine

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.


Crispy Kale with Lemon-Yogurt Dip
Frances Janisch

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Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Appetizers, Greens, Kale, Vegetable Appetizers, Vegetables
 
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Ingredients
  • 1  pound
    curly kale, stems and large inner ribs removed
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  • 1/4  cup
    extra-virgin olive oil
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  • 2 
    garlic cloves, minced
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  •  
    Salt and freshly ground pepper
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  • 1  cup
    fat-free plain Greek yogurt
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  • 1  teaspoon
    finely grated lemon zest
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  • 2  tablespoons
    fresh lemon juice
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Directions
1.
Preheat the oven to 375 degrees. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
2.
In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.
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