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Author Notes: Raita is a traditional Indian recipe made in different ways from region to region. This is a spin on traditional Indian yogurt raita that my relatives in North India make. That recipe is usually made with beaten yogurt and a vegetable (very often cucumbers) and flavored with red chili powder and roasted cumin powder. In this recipe, I make a combo of a North Indian raita and tzatziki with sautéed garlicky and lemony kale in place of cucumbers. What’s really great about this recipe is that kale is available seasonally almost all year round, so you can make this recipe any time of year. You can prepare this dish as a side or an appetizer dip. —Chitra Agrawal
teaspoons vegetable oil
garlic clove, minced
kale leaves, stems removed and chopped well
Salt and pepper, to taste
teaspoon fresh lemon juice
cups plain yogurt, whisked
teaspoon cumin powder, plus more for garnish
teaspoon red chili powder, plus more for garnish
teaspoon cilantro, chopped, plus more for garnish
- Heat oil in a small pan under medium-high heat. When warm, add garlic.
- Sauté garlic for a few seconds, until fragrant, and throw in chopped kale. Cook kale for a few minutes, until wilted.
- Add salt and lemon juice and stir to mix in. Transfer to a bowl.
- Cool kale by putting in the refrigerator (or in the freezer if you need it faster).
- When the kale is cooled, combine with the beaten yogurt, then add in the cumin powder, chili powder, salt, and black pepper, and mix well.
- Mix in the cilantro.
- Before serving, sprinkle on a little more cumin powder and chili powder and garnish with cilantro.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens