Roasted Kale with Greek Yogurt Sauce recipe | Eat Smarter USA
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Roasted Kale with Greek Yogurt Sauce

Roasted Kale with Greek Yogurt Sauce
157
calories
Calories
20 min.
Preparation
2 h. 35 min.
Ready in
easy
Difficulty
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Ingredients

for 4 servings
For Tzatziki Sauce
1 large Cucumber (peeled; quartered; seeded and shredded)
1 cup low-fat, plain Greek yogurt
3 cloves garlic (peeled and minced)
1 teaspoon chopped, fresh mint
1 tablespoon freshly squeezed lemon juice
teaspoon salt
teaspoon freshly ground Black pepper
For Oven Roasted Kale
2 bunches fresh kale (thick stems trimmed and leaves coarsely torn)
3 tablespoons good-quality olive oil
teaspoon salt
teaspoon freshly ground Black pepper
teaspoon coarse Sea salt
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Preparation steps

1
For Tzatziki Sauce:
2
Wrap the shredded cucumber in paper towels and squeeze out the liquid. Place shredded cucumber in a food processor and pulse 2 to 3 times. Combine all ingredients in a bowl and mix to incorporate. Refrigerate for 2 hours to allow the flavors to blend.
3
For Oven Roasted Kale:
4
Evenly space the oven racks in the oven. Preheat the oven to 350º F.
5
Rinse the kale well, drain and dry completely in a salad spinner. In a large bowl, toss the kale with the olive oil. Season to taste with salt and pepper. Working in batches, arrange the kale in a single layer on baking sheets. Roast for about 15 minutes, or until crisp around the edges, but still tender.
6
Remove from oven and sprinkle with sea salt. Serve with yogurt dip.