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crispy kale with lemon-yogurt dip
© Frances Janisch

Crispy Kale with Lemon-Yogurt Dip

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

  1. 1 pound curly kale, stems and large inner ribs removed
  2. 1/4 cup extra-virgin olive oil
  3. 2 garlic cloves, minced
  4. Salt and freshly ground pepper
  5. 1 cup fat-free plain Greek yogurt
  6. 1 teaspoon finely grated lemon zest
  7. 2 tablespoons fresh lemon juice
  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.
  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.
Notes One Serving 197 cal, 14 gm fat, 2 gm sat fat, 12 gm carb, 2 gm fiber.
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