Yotam Ottolenghi Ramael Scullys Burnt Green Onion Dip With Curly Kale

Ingredients

• For the green onion dip:
• 1 head garlic
• 2 tablespoons olive oil
• 5 1/4 ounces green onions (12 to 14), ends trimmed, then sliced in half lengthwise (3 3/4 ounces)
• 1 1/2 tablespoons sunflower oil (or other neutral oil)
• 2/3 cup cream cheese
• 1/2 cup sour cream
• Coarse sea salt and black pepper
• For the kale:
• 6 tablespoons olive oil
• 6 cloves garlic, thinly sliced
• 3 large fresh red chiles, seeded and thinly sliced
• 1 1/4 pounds curly kale, washed, tough stems removed, cut widthwise into 1 1/2-inch slices (1 pound)
• 2 tablespoons lemon juice

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