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 

Cortney Burns
March 2015

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© Christina Holmes

Recipe Summary

total:
25 mins
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.