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.


Frances Janisch

by 3  people


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Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
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Ingredients
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    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

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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