Crispy Kale with Lemon-Yogurt Dip

By sandycon

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

Step 1

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.