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:

  1. Saute the garlic in olive oil over med-high heat for about 2 minutes, stirring frequently, until golden brown.
  2. Add kale and a few splashes of water.
  3. Use tongs to toss the kale around, coating it with garlic and oil.
  4. Stir frequently for 4-5 minutes.

For the tahini sauce:

  1. 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.
  2. Place the heated garlic and all the other ingredients except the parsley in a food processor or blender and blend til smooth.
  3. Add the parsley and pulse til the parsley is very fine but not pureed.
  4. Refrigerate at least 1/2 hour in an airtight container for flavors to blend.
  5. 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.