Roasted Kale with Greek Yogurt Sauce

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

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie157 kcal(7 %)
Protein5.74 g(6 %)
Fat12.91 g(11 %)
Carbohydrates6.58 g(4 %)
Sugar added0 g(0 %)
Roughage0.61 g(2 %)
Vitamin A76.91 mg(9,614 %)
Vitamin D0 μg(0 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.22 mg(2 %)
Vitamin B₆0.07 mg(5 %)
Folate11.15 μg(4 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8.98 mg(9 %)
Potassium242.06 mg(6 %)
Calcium79.92 mg(8 %)
Magnesium12.85 mg(4 %)
Iron0.33 mg(2 %)
Zinc0.2 mg(3 %)
Saturated fatty acids2.94 g
Cholesterol11.34 mg
Author of this recipe:

Ingredients

for
4
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
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
teaspoon
freshly ground Black pepper
teaspoon
coarse Sea salt
How healthy are the main ingredients?
Cucumbergarlicmintsaltkaleolive oil

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.