Grilled Flowering Kale With Yogurt Sauce

Name: Grilled Flowering Kale With Yogurt Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving(s)
Ingredients: 6 ounces flowering kale, trimmed; 1 ounce primo gusto extra virgin olive oil; 1 1/2 teaspoons chopped garlic, in water; kosher salt (to taste); trade east restaurant-grind black pepper (to taste); 1/2 ounce gfs jumbo roasted salted cashews, chopped into 1/4-inch pieces; 2 lbs plain fat-free yogurt; 1 teaspoon trade east granulated onion; 1 teaspoon trade east granulated garlic; 2 teaspoons kosher salt; 1/4 teaspoon trade east white pepper

Submitted by GordonFoodService

"Grilled kale seasoned with garlic, a housemade yogurt sauce, and topped with cashews."

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photo by GordonFoodService

Ready In:: 25mins
Ingredients:: 11
Serves:: 1

ingredients

Grilled Kale
6 ounces flowering kale, trimmed
1 ounce primo gusto extra virgin olive oil
1 ¹⁄₂ teaspoons chopped garlic, in water
kosher salt (to taste)
trade east restaurant-grind black pepper (to taste)
¹⁄₂ ounce gfs jumbo roasted salted cashews, chopped into 1/4-inch pieces
Yogurt Sauce
2 lbs plain fat-free yogurt
1 teaspoon trade east granulated onion
1 teaspoon trade east granulated garlic
2 teaspoons kosher salt
¹⁄₄ teaspoon trade east white pepper

directions

Flowering Kale: Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
Place kale leaves, olive oil, and garlic in a stainless-steel mixing bowl. Mix together with a rubber spatula until leaves are coated with oil.
Place on a heated char-grill or broiler over medium heat. Season to taste with salt and pepper. Cook until ends of kale are lightly browned and leaves are tender. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.
Place in a heated serving bowl. Drizzle 1 oz. yogurt sauce over the kale and sprinkle with chopped cashews.
Yogurt Sauce: Wash hands. Place all ingredients in a stainless-steel mixing bowl. Mix thoroughly.
Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.