Creamy Kale Sauce
Creamy Kale Sauce is my “mother sauce” for a variety of recipes. It is versatile and comes together easily in the food processor. Make it spicy by adding a pinch or two of cayenne pepper!
- 2 cups green kale leaves, center rib removed, washed and dried
- ½ cup plain, unsweetened Greek-style yogurt (non-dairy or dairy)
- 1 clove garlic, crushed
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- Put the kale leaves in the bowl of a food processor. Pulse a few times to chop into smaller pieces. Add the remaining ingredients and process until the mixture is smooth, stopping to scrape down the sides of the bowl as needed. Taste mixture, and adjust seasonings if needed. Remove sauce to a bowl, cover and chill until ready to use. Use the sauce as a dip for raw veggies, on pasta or rice or as a sandwich spread. Sauce keeps well for 2 to 3 days in a covered container in the refrigerator.