Ingredients
- 50g kale, destalked and washed
- 3 tbsp Greek yoghurt
- 100g feta
- 1 tsp capers
- small bunch dill
- few glugs olive oil
- 1 small clove garlic, crushed
Blanch the kale for 20 seconds in a saucepan of boiling water before refreshing it under cold running water until it’s cool.
Drain it well (you may need to squeeze it). Put the kale and all the other ingredients in a food processor and blitz till smoothish.
You can now use it either as a dip or as a stuffing for chicken.
