CRISPY KALE WITH LEMON-YOGURT DIP

CRISPY KALE WITH LEMON-YOGURT DIP image

Yield 4 servings

Number Of Ingredients 7

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

Steps:

1. Preheat the oven to 250°. 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.