Kale Buttermilk Dressing for Roasted Vegetables


  • 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
  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.