Salted Kale Bowls with Green Tahini
Salting the kale like this tones down the bitter flavours, making it taste super yum. And it tenderises the leaves so you don't need jaws of steel like a James Bond baddie to be able to eat it.
Oh and this green tahini is something I was inspired to try when I had some leftover pesto that needed using up and it wasn't enough to really do much with. Love how the tahini adds a creamy, nutty complexity to the freshness of my favourite basil sauce.
Soo soo good.
I've used purple kale in the photo but of course any kale will work. Or if you prefer milder salad leaves, try some baby spinach!
- 1 bunch kale
- 2 + 4 tablespoons lemon juice
- 4 tablespoons tahini
- 4 tablespoons pesto
- 2 handfuls roast Hazelnuts or other protein
Tear kale leaves into bite sized pieces, leaving the stems for another use (or feeding your compost). Sprinkle with a generous pinch of fine salt and toss with 2 tablespoons lemon juice so all the leaves are coated. Stand for 5 minutes or up to an hour for the leaves to soften.
Meanwhile combine 4 tablespoons lemon juice with the tahini and pesto in a small bowl. Taste and season with salt and pepper and extra lemon if needed, remembering you've already salted the kale. If the dressing it too chunky, stir in a splash of water.
To serve, spread dressing on the base of a platter or two plates. Top with kale and nuts / protein.
WINE MATCH: A fresh Pinot Gris / Pinot Grigio.
Variations & Substitutions
different greens - young collards, any kale or baby spinach. I've also made it with young chard (silverbeet) leaves from one of my playgroup friends gardens and was surprised how delicious it was.
no tahini - tahini is a sesame seed paste. Substitute almond butter, cashew butter, or sunflower seed butter (sun butter). Or try a smashed avocado.
protein - wonderful with cooked chicken (pick up a BBQ chook), eggs (poached or boiled), nuts or cooked pork sausages. Crumbled feta or goats cheese or shaved hard cheese like parmesan would also be lovely.
no pesto / dairy-free - puree a bunch of fresh leafy herbs (basil or parsley) with 4 tablespoons extra virgin olive oil
nut-free - use nut-free protein and the dairy-free option above.
more substantial / low carb - add more protein!
more substantial / carb lovers - toss in some torn pita bread, sourdough chunks or cooked grains like quinoa, couscous or brown rice.
You can. Just salt the kale and make the dressing as per the recipe but keep them separately. Kale is good in the fridge for a few days but will get softer and softer. The dressing will keep in the fridge for up to a month and can be frozen. To serve allow dressing to come to room temp and continue as per recipe.
Have fun in the kitchen!
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