Spicy Kale Splats and Creamy Dill Dip

Real Food Kale Recipe

Kale is one of my favorite varieties because it is typically available most of the growing season and is easily found in most farmer's markets and CSA share programs.  It is a staple in our refrigerator and I sneak it into almost everything my kids eat from smoothies to omelets.  It also acts as an anti-inflammatory, an antioxidant and has detoxing properties which makes me even more motivated to include it in our daily meals.  These kale splats are one more delicious way to welcome kale into your diet.  The crisp bite from of the Parmesan cheese, the hint of heat from the cayenne and the crunchy texture of the kale and chard pair well with the creamy freshness of the dill dip.  Bring this combination as a side dish to your favorite potluck and convince everyone how amazing kale can really be! 



For the Splats:

2 cups finely shredded Parmesan cheese

1 cup chopped kale

1 cup swiss chard

1 tsp garlic powder

1/4 tsp cayenne pepper


For the Dip:

1 cup Greek yogurt

1 cup sour cream

1/4 cup fresh minced dill weed

1 tablespoon apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

Freshly ground black pepper


How to Make the Splats:

Preheat oven 400 degree

Line large baking sheet with parchment paper (or butter the sheet very well)

Grate the Parmesan cheese

Remove the stems from the kale and the swiss chard and chop in a food processor

Combine all the ingredients in a medium mixing bowl

Mix well and place scoop out about a tablespoon.  Place evenly on baking sheet

Bake 7-8 minutes till lightly browned around edges


How to Make the Dip:

In a medium bowl, blend all the ingredients until smooth and combined.

Taste and adjust seasonings, if desired. Refrigerate for at least 8 hours or overnight.