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Frances Janisch

Crispy Kale with Lemon-Yogurt Dip

"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.

Food & Wine OCTOBER 2010

  • Yield: 4
  • Total:40 Minutes

Ingredients

  • 1 pound curly kale, stems and large inner ribs removed
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 cup fat-free plain Greek yogurt
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice

Preparation

Preheat the oven to 375°. 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.

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.

Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 14g
  • Saturated fat: 2g
  • Carbohydrate: 12g
  • Fiber: 2g
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Crispy Kale with Lemon-Yogurt Dip recipe

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