My preserved lemons are now ready to use. Since I have kale puree and homemade yogurt in the refrigerator, creating a savory yogurt kale dip was a no brainer. When making the kale puree, my recommendation is to use at least 2 lbs of fresh kale. Only 6 tablespoons are used in the recipe, however, having extra kale puree is always a good idea. I spoon the extra kale into ice cube trays and freeze into cubes. Once they are frozen, shake out tray and store in freezer bags, use as needed for smoothies, baking, etc.
The yogurt kale dip, mixed with the bright and powerful flavor of the preserved lemons, the fruitiness of the Kalamata olives and sumac – these ingredients all scream Mediterranean flavor! We all know the benefits of yogurt, a calcium powerhouse, a source of high-quality protein and an excellent source of vitamins and minerals. Adding pureed kale to yogurt adds an additional nutritional punch. Kale has approximately 40 calories a cup; more vitamins than an orange. Plus, 1 cup of kale has almost three times more calcium than a school lunch size milk carton.
The first time I tasted sumac was in Dubai, it was tossed with a Fattoush salad. Fattoush is a classic Arabian bread salad. By adding sumac, it gives you that brick red color and bright lemony flavor. Sumac is a widely used spice in Middle Eastern and Mediterranean cooking and is used in everything from dry rubs, marinades to dressings. I like to use sumac on grilled vegetables, grilled fish, meats, etc. It adds a wonderful deep lemony flavor. Sometimes I sprinkle it over a green salad, tossed with olive oil.