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Garlicky Kale with Tahini Dressing from Vegan with a Vengeance | Sandandsuccotash.com

Garlicky Kale with Tahini Dressing

Adapted from Vegan with a Vengeance
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Ingredients
  

  • 6 cloves garlic thinly sliced
  • 3 tablespoons olive oil
  • 1 pound kale well rinsed and coarsely chopped
  • 1/4 teaspoon salt
  • Lemon wedges to serve
  • Tahini Dressing
  • 1/2 cup tahini
  • 2 cloves garlic
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon salt
  • 2 tablespoons fresh parsley

Instructions
 

  • Sauté the garlic in the olive oil over medium-high heat for about 2 minutes, stirring frequently, until golden brown. Add the kale, the salt, and a few splashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Cook, stirring frequently, for 4 to 5 minutes.
  • Serve with a drizzle of Tahini Dressing.
  • Garnish with lemon wedges.
  • Tahini Dressing
  • Place all ingredients, except for the parsley, and 3/4 cup of water in a blender and blend until smooth. Add extra water, as needed, to thin. (Remember that it will thicken once it’s refrigerated, so keeping it on the thin side is not a bad idea.) Pulse in the parsley, taste for salt, and refrigerate until ready to serve.

Notes

Any variety of kale is delicious sautéed. Note that lacinato kale will cook faster than green or red curly kale. You can use the stems of the kale if they are on the slender side, about 1⁄4 inch wide. If they are any larger, cut the leaves away from the stem.