Kale-Buttermilk Dressing for Roasted Vegetables Recipe

Name: Kale-Buttermilk Dressing for Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 bunch green kale (4 ounces), stemmed, leaves torn into large pieces; 1 garlic clove, crushed; 1/2 small serrano chile with seeds, chopped; 1 oil-packed anchovy fillet, drained; 1/4 cup plain whole-milk Greek yogurt; 2 tablespoons buttermilk; 1/2 teaspoon granulated onion powder; 1/8 teaspoon ground cumin; 1 tablespoon chopped dill, chives or parsley; 1/2 teaspoon fresh lemon juice; 1/2 cup extra-virgin olive oil; Kosher salt; Pepper; Roasted root vegetables (such as beets and sweet potatoes), for serving

Servings: persons

1/3 bunch green kale (4 ounces), stemmed, leaves torn into large pieces
1 garlic clove, crushed
1/2 small serrano chile with seeds, chopped
1 oil-packed anchovy fillet, drained
1/4 cup plain whole-milk Greek yogurt
2 tablespoons buttermilk
1/2 teaspoon granulated onion powder
1/8 teaspoon ground cumin
1 tablespoon chopped dill, chives or parsley
1/2 teaspoon fresh lemon juice
1/2 cup extra-virgin olive oil
Kosher salt
Pepper
Roasted root vegetables (such as beets and sweet potatoes), for serving

1
In a medium saucepan, bring 1/4 inch of water to a boil.
2
Add the kale, cover and cook over moderate heat until wilted, 3 minutes.
3
Drain the kale and cool slightly, then squeeze dry.
4
In a food processor, combine the kale, garlic, serrano, anchovy, yogurt, buttermilk, onion powder, cumin, dill and lemon juice and pulse to combine.
5
With the machine on, slowly drizzle in the olive oil until a thick dressing forms.
6
Season with salt and pepper.
7
Transfer the dressing to a bowl and serve with roasted root vegetables.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 bunch green kale (4 ounces), stemmed, leaves torn into large pieces, 1 garlic clove, crushed, 1/2 small serrano chile with seeds, chopped, 1 oil-packed anchovy fillet, drained, and more.

Yes, Kale-Buttermilk Dressing for Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale-Buttermilk Dressing for Roasted Vegetables

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