Dark leafy greens. We all hear they have great benefits, yet most of us don’t really know what to do with kale, swiss chard or collard greens. I used to find them intimidating, too.
Kale is a type of cabbage that grows well in Northern climates. Nutritionally, it’s a winner. One cup of cooked greens provides all of your daily requirement of vitamin A and two thirds of vitamin C. It’s also loaded with calcium, iron and antioxidants.
I find its chewy texture very satisfying. Why not give it a try?
Kale with Tahini Dressing
- 1/4 cup tahini
- 1/2 cup water
- 2 tbsp low-sodium tamari
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 large bunch kale, washed and chopped*
- Ground black pepper
- Chopped nuts, as a garnish (I used peanuts, but almond slivers or pine nuts would also be good options)
To make the sauce, whisk together the tahini, water, tamari and vinegar in a bowl and set aside.
Heat olive oil in a large pot and sauté the onion for a couple of minutes. Add the washed kale and cover for 2 minutes.
Pour the tahini sauce over the kale and sauté a couple more minutes, until the sauce has thickened. Season with freshly ground pepper and sprinkle some chopped nuts over top, and serve.
Serves 4-5, as a side dish.
* You will notice that kale has tough stems. To prepare it, lay each leaf flat on your cutting board and run a sharp knife down either side of the stem. Discard, or use the stems to flavour vegetable stock.
Recipe adapted from Karma Chow