I’ve enjoyed the combo of tahini with lemon the past couple weeks, and continue it again with this sautéed kale dish. I came across the idea of a tahini sauce stirred into sautéed kale while browsing online. I so enjoy greens, that this seemed a perfect place to try tahini in another way.
Four simple ingredients. To a quarter-cup of tahini, I added a tablespoon and a half of fresh lemon juice, three tablespoons of water to thin it out, and a couple grinds of black pepper. This versatile sauce could be easily stirred in with sautéed spinach, sautéed green beans or drizzled on roasted peppers.
I had a beautiful bunch of kale from the farmers market, so I used that.
I heated olive oil in a pan over medium heat. Added half an onion, thinly sliced, allowed that to cook a few minutes. Then added thin slices of about five garlic cloves.
While they began to soften, I trimmed away the ends from the stalks of the kale, then thinly sliced the remaining stalks up the length as far as the green leafy part, at an angle into thin ovals, and tossed them in with the onions and garlic, along with a little salt and pepper.
I chopped the kale Ieaves into bite-sized pieces, added to the pan, and allowed the heaping pile of firm olive-green pieces to cook down into a softer, dark green. I checked for seasoning, turned off the heat.
Stirred in the tahini sauce. Because I was going to take a picture, I held a little of the sauce back, so that I could add drops of it onto the cooked kale dish. Don’t know if you can tell in the picture. (Oh, well.)
As soon as I added the tahini sauce, the whole dish took on a nice creaminess. When I spooned it onto the serving plate, I also drizzled it with sesame oil and sprinkled sesame seeds on top, just to emphasize the sesame-ness. Then used a microplane to zest a little lemon over it all.
We had it as a side to spinach-pesto pizza (which I also got at the farmers market). My daughter was raving about the pizza. I realized I hadn’t even touched mine yet. I was just eating the kale.
I liked it.