Slightly bitter kale does a happy dance with the acidic lemon and salty richness of tahini sauce.
Oh my, this is a good one.
Sort of reminiscent of a popular Japanese dish with spinach and sesame gomasio.
Elise Bauer
Very easy to pull together.
Would make an excellent addition to a Thanksgiving or holiday spread.
(And as my dad says, eat your greens!)
Elise Bauer
Slice the leaves roughly 1/2-inch thick.
Heat olive oil on medium high heat in a large saute pan.
When hot, add the chopped onion.
Elise Bauer
Cook for a couple of minutes until translucent.
Add the garlic and cook for a minute more.
Add the kale to the saute pan.
Elise Bauer
Even if you have a pretty large pan, the kale will be practically falling out of it.
Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender.
Sprinkle a little salt over the kale leaves while cooking.
Add more salt and sesame oil to taste.
Once the kale is done, toss in the sauce, reserving a little to drizzle on top.
Serve, topped with a little sauce and toasted sesame seeds.
