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cosmolinguist2018-05-30 04:29 pm
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Kale with tahini dressing
Abel & Cole, who I get my veg box from, have a great recipe search so you can type in whatever ingredient you want to use up or don't know what to do with, and that's how I found this recipe.
I used to be a bit intimidated by kale when it turned up but now I'm excited to see it, as it's an excuse to make this dressing. It'd work with spinach or any dark leafy greens, but I now associate it with kale.
You will need:
* when I don't have lemons, 4 tbsp of juice from a bottle is fine
** one of the things I like about Abel & Cole recipes is that they don't pretend a single clove of garlic is sufficient for everything; three is enough for me as someone who really likes garlic but you could always use more or less if you prefer
(The original recipe also calls for 2 tbsp of red wine vinegar, which I've always ignored because I can't cope with much sourness and the lemon is enough for me, but feel free to try that if you'd like!)
The A&C recipe is a bit more complicated, suggesting you add the garlic and half the lemon juice/zest directly to the cooked greens, but I just whisk all the ingredients together in a big bowl while the kale is on the stove, and then drain the kale and add it to the bowl.
Prepare the greens however you like. The recipe suggests simmering it for just a minute. Kale is one of the few vegetables I boil, otherwise I find it too tough, so I remove the stalks, chop it finely and leave it for however long it takes me to mix up the dressing. If I used spinach I wouldn't cook that at all.
The result is great by itself as a side, or I add halloumi, chickpeas, lentils and/or chopped nuts for protein, and sometimes other salad-y stuff, like veggies or couscous. Meat-eaters could have chicken or lamb or something with it.
I used to be a bit intimidated by kale when it turned up but now I'm excited to see it, as it's an excuse to make this dressing. It'd work with spinach or any dark leafy greens, but I now associate it with kale.
You will need:
- Knife/chopping board
- Measuring spoons/jug
- Whisk
- Big bowl
- Big pot and stove if you're cooking your greens
- 4 tbsp of tahini
- 4 tbsp of olive oil
- 2 tbsp of water
- 1/2 tsp of ground cumin
- 2 lemons, zest and juice*
- 3 garlic cloves, finely minced**
- Salt and pepper
- A pinch of chilli flakes or chilli powder, if you like
* when I don't have lemons, 4 tbsp of juice from a bottle is fine
** one of the things I like about Abel & Cole recipes is that they don't pretend a single clove of garlic is sufficient for everything; three is enough for me as someone who really likes garlic but you could always use more or less if you prefer
(The original recipe also calls for 2 tbsp of red wine vinegar, which I've always ignored because I can't cope with much sourness and the lemon is enough for me, but feel free to try that if you'd like!)
The A&C recipe is a bit more complicated, suggesting you add the garlic and half the lemon juice/zest directly to the cooked greens, but I just whisk all the ingredients together in a big bowl while the kale is on the stove, and then drain the kale and add it to the bowl.
Prepare the greens however you like. The recipe suggests simmering it for just a minute. Kale is one of the few vegetables I boil, otherwise I find it too tough, so I remove the stalks, chop it finely and leave it for however long it takes me to mix up the dressing. If I used spinach I wouldn't cook that at all.
The result is great by itself as a side, or I add halloumi, chickpeas, lentils and/or chopped nuts for protein, and sometimes other salad-y stuff, like veggies or couscous. Meat-eaters could have chicken or lamb or something with it.
