Crispy Kale With Lemon Yogurt Dip Food

CRISPY KALE CHIPS WITH LEMON

Crispy Kale Chips with Lemon image

Provided by Guy Fieri

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 bunches fresh kale, stemmed, torn into bite-size pieces
Extra-virgin olive oil
Flaky sea salt
1 lemon
Crushed red pepper flakes

Steps:

Preheat the oven to 350 degrees F.
Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

Nutrition Facts : Calories 147 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 218 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 8 grams, Sugar 0 grams

ROASTED EGGPLANT AND CRISPY KALE WITH YOGURT

Roasted Eggplant and Crispy Kale with Yogurt image

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.

Categories Bon Appétit Eggplant Mango Kale Cucumber Yogurt Garlic Tomato Summer Healthy Side Wheat/Gluten-Free Roast Vegetarian

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
1/4 cup vegetable oil
Kosher salt
1 teaspoon dried mango powder (amchoor; optional)
1/2 teaspoon ground cumin
6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
1 medium Persian cucumber
1 cup plain whole-milk Greek yogurt
1 teaspoon fresh lemon juice
1 garlic clove, finely grated
2 cups cherry tomatoes, halved
Olive oil (for drizzling)

Steps:

Preheat oven to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20-25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.

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