Kale Buttermilk Dressing for Roasted Vegetables

Ingredients

• ½ bunch green kale, stemmed and leaves torn into large pieces
• 1 garlic clove, crushed
• ½ serrano chili with seeds, chopped
• 1 oil packed anchovy filet, drained
• ¼ cup plain whole milk greek yogurt
• 2 tbsp buttermilk
• 1 green onion chopped
• 1/8 tsp ground cumin
• 2 tsp chopped dill
• 2 tsp chopped chives
• 2 tsp chopped parsley
• ½ tsp lemon juice
• ½ cup olive oil
• Kosher salt and pepper
• Roasted Root Vegetables (beets and sweet potatoes) for serving

Instructions

1. In a medium saucepan, bring 1 cup of water to a boil. Add the kale, cover and cook over medium heat until wilted. Drain, cool and squeeze dry.
2. Add all ingredients except olive oil to a bowl of a food processor and pulse to combine. With machine on drizzle in olive oil and process until a thick dressing forms. Season with salt and pepper and serve with roasted vegetables.