Kale Waffles with Yogurt Herb Sauce
Kale waffles might sound a bit odd, but trust us: they're delicious. They're also packed with kale's substantial nutrients, including high amounts of vitamins A and C and the mineral folate.
If you're watching your fat intake, use low fat yogurt in the sauce and cut out the whipping cream.
- For the waffles
- 9 ozs Kale
- 6 ozs soft butter
- 4 eggs
- 1 pinch salt
- 9 ozs Pastry flour
- 9 ozs milk
- freshly ground peppers
- vegetable oil (for the waffle iron)
Rinse the kale and blanch in boiling salted water for about 5 minutes. Drain, rinse in cold water, drain again and very finely chop. Beat butter until fluffy and gradually stir in eggs. Sprinkle in the salt and flour and keep stirring. Add milk and kale and stir to a smooth batter. Let rest about 30 minutes, then season with salt, pepper and nutmeg.
Heat the waffle iron on medium heat, brush lightly with oil, add batter, and cook the waffles to a golden brown.
For the sauce, mix the sour cream with the yogurt and dill until smooth. Season with salt and lemon juice. Serve with the waffles.