Name: Kale-Buttermilk Dressing for Roasted Vegetables
Ingredients: ⅓ bunch green kale (4 ounces) (stemmed, leaves torn into large pieces ); 1 garlic clove (crushed); ½ small serrano chile with seeds (chopped); 1 oil-packed anchovy fillet (drained ); ¼ cup plain whole-milk Greek yogurt; 2 tbsp buttermilk; ½ tsp granulated onion powder; ⅛ tsp ground cumin; 1 tbsp chopped dill, chives or parsley; ½ tsp fresh lemon juice; ½ cup extra-virgin olive oil; Kosher salt; Pepper; Roasted root vegetables (such as beets and sweet potatoes) (for serving)

Kale-Buttermilk Dressing for Roasted Vegetables

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Ingredients Method Notes

Ingredients

⅓ bunch green kale (4 ounces) stemmed, leaves torn into large pieces
1 garlic clove crushed
½ small serrano chile with seeds chopped
1 oil-packed anchovy fillet drained
¼ cup plain whole-milk Greek yogurt
2 tbsp buttermilk
½ tsp granulated onion powder
⅛ tsp ground cumin
1 tbsp chopped dill, chives or parsley
½ tsp fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt
Pepper
Roasted root vegetables (such as beets and sweet potatoes) for serving

Method

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.
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.

Notes

The dressing can be refrigerated for 3 days.

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Kale-Buttermilk Dressing for Roasted Vegetables