Kale-Buttermilk Dressing for Roasted Vegetables Posted in Kale Kale-Buttermilk Dressing for Roasted Vegetables Ingredients⅓ bunch green kale (4 ounces) stemmed, leaves torn into large pieces 1 garlic clove crushed½ small serrano chile with seeds chopped1 oil-packed anchovy fillet drained ¼ cup plain whole-milk Greek yogurt2 tbsp buttermilk½ tsp granulated onion powder⅛ tsp ground cumin1 tbsp chopped dill, chives or parsley ½ tsp fresh lemon juice½ cup extra-virgin olive oilKosher salt Pepper Roasted root vegetables (such as beets and sweet potatoes) for serving InstructionsIn 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. NotesThe dressing can be refrigerated for 3 days. Print Recipe