⅓bunch green kale (4 ounces)stemmed, leaves torn into large pieces
½smallserrano chile with seedschopped
1oil-packed anchovy filletdrained
¼cupplain whole-milk Greek yogurt
½tspgranulated onion powder
1tbspchopped dill, chives or parsley
½tspfresh lemon juice
½cupextra-virgin olive oil
Roasted root vegetables (such as beets and sweet potatoes)for serving
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.