Tuesday, October 26, 2010

Crispy Kale with Lemon-Yogurt Dip

As someone who thinks about food around, oh, every six minutes or so, I really have to watch what I put into my mouth sometimes. I get into chocolate cake/apple pie/bread and butter crazes where I swear I black out and when I come to, plates of food have vanished and I have crumbs scattered accusingly along my lap. True story.

So, although I refuse to go on any sort of diet, I do try to inject the occasional healthy dish into my routine. And I also think it helps that I love cooking so much that I very rarely order in when I'm home. Anyway, lately I've developed a slight obsession with kale. It started when I ordered the raw kale salad at Marlow & Sons in Brooklyn. It was one of the best salads I've ever had, barely dressed with a light drizzle of oil and scattered with toasted nuts. It continued with a kale soup I made that I couldn't resist eating for just about every meal until my soup pot was scraped clean. And now it enters a third chapter with these healthy, paper-thin, light-as-air kale chips. The bonus? They filled my little apartment with the most delicious smell of roasting garlic goodness as they cooked in the oven. Yum.

Crispy Kale with Lemon-Yogurt Dip
Adapted from Food & Wine 
1 pound curly kale, stem and large inner ribs removed
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Salt and freshly ground pepper
1 cup fat-free plain Greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice 

Preheat the oven to 375 degrees. 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 pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.

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.


  1. i have this (un)healthy obsession with kale that also started with a salad, followed by several weeks spent trying to replicate it.

    so excited about trying something new with kale, and the lemon-yogurt dip sounds so so good and refreshing.

  2. Carol, Thankyou for sharing this recipe! It is so simple to make yet so tasty and satisfies my typically unhealthy potato chip craving! Tomorrow I'm gonna try the stir fried chicken w/ketchup recipe! Xoxo.

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