Kale with Tahini Dressing

Side dishes, Vegan

Kale with Tahini Dressing
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
(recipe adapted from Karma Chow)

  • 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.

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