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Sautéed Kale with Tahini Sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Kale sautéed with aromatic onions and garlic, tossed in a flavorful blend of tahini, sesame oil, lemon juice, and salt.
Ingredients:
  • 1 pound kale, well rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • Kosher salt
  • 4 tablespoons tahini (use tahini made with toasted sesame seeds, not raw)
  • 2 tablespoons lemon juice
  • 3 to 4 tablespoons water
  • 1 teaspoon dark sesame oil
  • 1 tablespoon toasted sesame seeds for garnish
Instructions:
  • Separate kale leaves from ribs, slice leaves: With a sharp knife, remove the tough ribs from the kale leaves. Dispose of or compost the ribs. Slice the leaves into pieces roughly 1/2-inch thick.
  • In a large sauté pan over medium-high heat, warm olive oil. Sauté chopped onion until translucent, then add garlic and cook for another minute.
  • Add the kale to the onions in the sauté pan. Use tongs to mix it well with the oil and onions until slightly wilted. Continue cooking and turning the kale occasionally until tender. Sprinkle with a pinch of salt while cooking.
  • Combine tahini, lemon juice, water, 1/2 teaspoon salt, and dark sesame oil, then adjust salt and sesame oil to taste. Whisk until smooth while kale cooks.
  • After the kale is cooked, coat it with sauce, saving some for garnish. Plate the kale, sprinkle remaining sauce and toasted sesame seeds.

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