Garlicky Kale with Tahini Dressing
OMG I love kale. It was a little intimidating to start using at first, but now I realize it is the most versatile and delicious green AND it's packed with vitamins, particularly vitamins C, A, K and iron.
This is super easy and an incredibly interesting, rich tasting side dish/light meal. I usually make up a bunch of tahini dressing and then make the kale as I need it or use it as a salad dressing.
Tahini Dressing
Makes 2 cups
8 t olive oil
3 cloves garlic, chopped
1/2 c tahini
2 t balsamic vinegar
1/2 t salt
Juice of 1 lemon
Several dashes fresh black pepper
1/2 t paprika
1/4 c lightly packed fresh parsley
1/2 c cold water
1. Heat the garlic in 6 t of the olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant.
2. Place the heated garlic and all over ingredients except the parsley in the food processor or blender, and blend until smooth. Add the parsley and pulse until the parsley is very finely chopped but not pureed.
3. Refrigerate at least 1/2 hour in an airtight container. You may need to mix in a little extra water once it's chilled.
Garlicky Kale Salad
5 or 6 cloves of garlic, thinly sliced
3 T olive oil
1 bunch kale, well rinsed and coarsely chopped
1/4 t salt
Tahini dressing
Lemon wedges to serve
1. Sauté the garlic in olive oil over medium-high heat for about 2 min, stirring frequently, until golden brown.
2. Add the kale and a few splashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Cover with lid and let steam for a few minutes, stirring once or twice.
3. Serve with a drizzle of Tahini dressing. Garnish with lemon wedges. (I also add kalamata olives and sometimes crumbled feta)
* From Vegan with a Vengeance *
This is super easy and an incredibly interesting, rich tasting side dish/light meal. I usually make up a bunch of tahini dressing and then make the kale as I need it or use it as a salad dressing.
Tahini Dressing
Makes 2 cups
8 t olive oil
3 cloves garlic, chopped
1/2 c tahini
2 t balsamic vinegar
1/2 t salt
Juice of 1 lemon
Several dashes fresh black pepper
1/2 t paprika
1/4 c lightly packed fresh parsley
1/2 c cold water
1. Heat the garlic in 6 t of the olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant.
2. Place the heated garlic and all over ingredients except the parsley in the food processor or blender, and blend until smooth. Add the parsley and pulse until the parsley is very finely chopped but not pureed.
3. Refrigerate at least 1/2 hour in an airtight container. You may need to mix in a little extra water once it's chilled.
Garlicky Kale Salad
5 or 6 cloves of garlic, thinly sliced
3 T olive oil
1 bunch kale, well rinsed and coarsely chopped
1/4 t salt
Tahini dressing
Lemon wedges to serve
1. Sauté the garlic in olive oil over medium-high heat for about 2 min, stirring frequently, until golden brown.
2. Add the kale and a few splashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Cover with lid and let steam for a few minutes, stirring once or twice.
3. Serve with a drizzle of Tahini dressing. Garnish with lemon wedges. (I also add kalamata olives and sometimes crumbled feta)
* From Vegan with a Vengeance *