Crispy Kale with Lemon-Yogurt Dip

kale at marketCrispy Kale with Lemon-Yogurt Dip

Bahner Farm shared this one with their CSA and in our Septmeber 8 Camden Market Newsletter, from the food blog,

1 bunch curly kale
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Salt and freshly ground pepper
1 cup plain Greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

From the Food & Wine section of crispy kale recipe.