Courtney’s Garlicy Kale with Tahini Sauce

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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.

This entry was posted on Monday, September 1st, 2008 at 9:54 pm and is filed under Kale, Side Dishes. You can follow any responses to this entry through the RSS 2.0 feed.

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