Courtney’s Garlicy Kale with Tahini Sauce
This is a great way to enjoy kale. Just barely saute the kale so it retains its bright green color and its nice crunchiness.
Serving Size: 2
Ingredients:
- 5-6 cloves garlic
- 2 Tbs. olive oil
- 1 bunch kale, rinsed well and chopped
- 1/4 tsp. salt
for the tahini sauce:
- 1/2 cup tahini (sesame paste)
- 8 tsp. olive oil
- 3 cloves garlic
- 2 tsp. balsamic vinegar
- 1/2 tsp. salt
- 1 lemon, juiced
- 1/2 tsp. paprika
- 1/4 cup fresh parsley
- 1/2 cup cold water
Directions:
For the kale:
- Saute the garlic in olive oil over med-high heat for about 2 minutes, stirring frequently, until golden brown.
- Add kale and a few splashes of water.
- Use tongs to toss the kale around, coating it with garlic and oil.
- Stir frequently for 4-5 minutes.
For the tahini sauce:
- Heat garlic in 6 tsp of the olive oil in a small saute pan over very low heat for 2 minutes, just until it is fragrant.
- Place the heated garlic and all the other ingredients except the parsley in a food processor or blender and blend til smooth.
- Add the parsley and pulse til the parsley is very fine but not pureed.
- Refrigerate at least 1/2 hour in an airtight container for flavors to blend.
- You might need to mix in a little extra water once it is chilled.
Notes:
The recipe is from Courtney and the tahini sauce comes from “Vegan With A Vengeance” by Isa Chandra Moskowitz.