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.
Servings:
4
Prep Time:
40 mins
Total Time:
40 mins
Ingredients
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1 poundcurly kale, stems and large inner ribs removedsee savings
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1/4 cupextra-virgin olive oilsee savings
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2garlic cloves, mincedsee savings
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Salt and freshly ground peppersee savings
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1 cupfat-free plain Greek yogurtsee savings
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1 teaspoonfinely grated lemon zestsee savings
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2 tablespoonsfresh lemon juicesee savings
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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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