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The following recipe was first featured in Boston Organics Newsletter number 22 of the year 2012, which you should be able to find online at http://www.bostonorganics.com/newsletter/2012/news_22.html.
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 (Find the original online at http://www.athoughtforfood.net/2012/01/recipe-kale-salad-with-yogurt-mint-dressing/)