© Christina Holmes
Active Time
N/A
Total Time
25 MIN
Yield
Serves : Makes about 1 cup

Instead of adding raw kale leaves to a salad, Cortney Burns uses cooked kale in a creamy dressing for roasted vegetables. Slideshow: More Kale Recipes

How to Make It

Step 1    

In a medium saucepan, bring 1/4 inch of water to a boil. Add the kale, cover and cook over moderate heat until wilted, 3 minutes. Drain the kale and cool slightly, then squeeze dry.

Step 2    

In a food processor, combine the kale, garlic, serrano, anchovy, yogurt, buttermilk, onion powder, cumin, dill and lemon juice and pulse to combine. With the machine on, slowly drizzle in the olive oil until a thick dressing forms. Season with salt and pepper. Transfer the dressing to a bowl and serve with roasted root vegetables.

Make Ahead

The dressing can be refrigerated for 3 days.

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