Grilled Flowering Kale With Yogurt Sauce

• 6 ounces flowering kale, trimmed
• 1 ounce primo gusto extra virgin olive oil
• 1 12 teaspoons chopped garlic, in water
• kosher salt (to taste)
• trade east restaurant-grind black pepper (to taste)
• 12 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
• 14 teaspoon trade east white pepper

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

flowering kale, olive oil, garlic, kosher salt, black pepper, cashews, yogurt, onion, garlic, kosher salt, white pepper

Taken from www.food.com/recipe/grilled-flowering-kale-with-yogurt-sauce-505844 (may not work)