1 bunch kale, washed, stems removed and cut into thin ribbons1/4 cup Plain 2% Chobani Greek Yogurt1 tablespoon fresh lemon juice1 cloves garlic, minced1 tablespoon fresh mint leaves, choppedsalt and pepper, to taste
1/3 cup grated Parmesan
Place the kale in a large bowl. In another bowl, whisk together the following 4 ingredients. Season with salt and pepper. Add the dressing to the kale and toss until completely coated. Add the Parmesan and toss to combine.
Taste for seasoning and add more salt and pepper, if desired.
A Thought for Food
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This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2012.