Smoky Ranch Dip with Grilled Kale

Step 1

Preheat grill or grill pan to medium-high (400°F to 450°F). Using tongs, carefully wipe grill grate with a lightly oiled paper towel.

Step 2

Working in batches, arrange kale leaves perpendicular to grill grates (so they won’t fall through), and grill, uncovered, until lightly charred, 1 to 2 minutes per side. Place grilled kale on a cutting board; trim and discard thick stems, and coarsely chop leaves.

Step 3

Combine kale and salt in bowl of a food processor, and pulse until coarsely chopped, about 6 times. Add yogurt, mayonnaise, chives, buttermilk, fish sauce, mustard, Worcestershire, vinegar, hot sauce, garlic powder, onion powder, and pepper; process until almost smooth, about 20 seconds. Season to taste with salt.