Kale Yogurt Raita

• 2 teaspoons vegetable oil
• 1 garlic clove, minced
• 4 kale leaves, stems removed and chopped well
• Salt and pepper, to taste
• 1 teaspoon fresh lemon juice
• 3 cups plain yogurt, whisked
• 3/4 teaspoon cumin powder, plus more for garnish
• 1/4 teaspoon red chili powder, plus more for garnish
• 1 teaspoon cilantro, chopped, plus more for garnish

1. Heat oil in a small pan under medium-high heat. When warm, add garlic.
2. Saute garlic for a few seconds, until fragrant, and throw in chopped kale. Cook kale for a few minutes, until wilted.
3. Add salt and lemon juice and stir to mix in. Transfer to a bowl.
4. Cool kale by putting in the refrigerator (or in the freezer if you need it faster).
5. 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.
6. Mix in the cilantro.
7. Before serving, sprinkle on a little more cumin powder and chili powder and garnish with cilantro.

vegetable oil, garlic, kale, salt, lemon juice, plain yogurt, cumin powder, red chili powder, cilantro

Taken from food52.com/recipes/26122-kale-yogurt-raita (may not work)