Sautéed Kale With Garlic & Tahini Dressing
Simple sautéed kale with golden garlic and a lush, lemony tahini dressing. A vegan side dish that never goes out of style, from Vegan With a Vengeance.
Ingredients
For the kale:
- 6 cloves garlic thinly sliced
- 3 tablespoons olive oil
- 1 pound kale well rinsed and pulled into bite sized pieces
- ¼ teaspoon salt
- Lemon wedges to serve
For the tahini dressing:
- ½ cup tahini
- 2 cloves garlic
- ¼ cup fresh lemon juice
- 1 teaspoon salt
- 2 tablespoons fresh parsley
- ¾ cup warm water
To serve:
- Lemon wedges
Instructions
Make the kale:
- Sauté the garlic in the olive oil over medium-high heat for about 2 minutes, stirring frequently, until golden brown. Add the kale, 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. I like to use a squeeze bottle for this, but if you don't have one, just use a spoon. Garnish with lemon wedges.
Make the tahini dressing:
- Place all ingredients except the parsley and ¾ cup water in a blender and blend until smooth. Add extra water as needed to thin, warm water works best. (Remember that it will thicken once 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.
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