This recipe is a part of Paula Disbrowe’s summer grilling menu. You can find all the recipes in the package here
Ingredients
1 bunch lacinato kale (about 10 ounces/280 g)
1/2 teaspoon kosher salt, plus more as needed
1 cup full-fat Greek yogurt (240 g)
1 cup mayonnaise (240 g)
1/4 cup buttermilk (60 ml), plus more as needed
1/4 cup finely chopped chives (10 g)
1 tablespoon Creole mustard or other spicy whole-grain mustard
1 1/2 teaspoons fish sauce
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar or apple cider vinegar
1 teaspoon hot sauce (such as Cholula), plus more as needed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, plus more as needed
Instructions
Prepare a charcoal grill for two-zone cooking and build a medium fire, or heat a gas grill to medium-high.
Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.
Working in batches, place the kale leaves perpendicular to the grates so they won’t fall through and cook over direct heat until lightly charred, 1 to 2 minutes on each side. Transfer the kale to a cutting board to cool slightly. Use a knife to trim the thick ribs from each leaf (discard ribs), then coarsely chop the leaves.
Place the kale and salt in the bowl of a food processor and process into a coarse puree. Add the yogurt, mayonnaise, buttermilk, chives, mustard, fish sauce, Worcestershire, vinegar, hot sauce, garlic powder, onion powder, and pepper and process until the ingredients are combined and mostly smooth (the kale should still have a bit of texture to it). Taste and adjust the seasonings, adding more salt, pepper, or hot sauce as desired. For a thinner consistency, add more buttermilk as needed. Serve immediately or refrigerate in a sealed container for up to 3 days.
