1 kale bunch ½ cayenne chilli 1 clove garlic 1 Tbsp capers ¼ cup plain yogurt (preferably full cream or double cream) ¼ tsp ground cumin 1 Tbsp fresh dill 1 Tbsp lemon juice 2 Tbsp olive oil salt pepper
In a pan, heat olive oil on medium heat. Roughly cut kale and add to pan – toss to coat kale with the olive oil. Allow to simmer until wilted, then take off heat.
Use a food processor or a hand blender to blend together kale, chopped cayenne chilli, garlic clove, capers and plain yoghurt. Season with ground cumin and dill. Add salt and pepper to taste. Once the consistency is smooth, add lemon juice and blend once more.
Serve as a dressing over roasted vegetables or enjoy as a snack dip, with potato chips or the healthier alternative of carrots, cucumber and celery.
Recipe adapted from Cortney Burns’ “Kale-Buttermilk Dressing for Roasted Vegetables”, which can be found at www.foodandwine.com/recipes/kale-buttermilk-dressing-roasted-vegetables
Thank you for your time.
Website made with love by those who harvest.