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Delicious! A while back my son made a kale salad and drizzled tahini over it. I was a bit dubious but it was great. I thought about the tahini and kale combo tonight but wanted to saute the kale instead of fixing a salad. Your recipe hit the spot! I fixed an Aleppo pepper chicken dish and this kale was the perfect accompaniment.
Just made this with kale from the farmers market and tahini that I made myself. Excellent and delicious recipe. Thank you….
I wrap the mid rib pieces in saran and freeze to dice later for soup…
OMG. I’m not much of a commenter, tho I’ve been reading for a while. This is INCREDIBLE!
Kudos! I can’t get enough of the tahini+kale flavor, though it’s a combo I’ve never tasted before.
So glad you liked it Crystal! ~Elise
Great idea just to toast some sesame seeds and puree. Elise, how much toasted sesame seeds do you use to get 4 tbsp of tahini?
No idea. We just made a big batch of it. ~Elise
when you say to use tahini made from toasted sesame seeds would tahini that says it’s made from dry roasted sesame seeds be the same thing?
I made it tonight. It was so good! My 2 1/2 year old really like it.
What brand of tahini do you recommend?
Great question. I don’t really know. The current batch of tahini we are using we just made from scratch by puréeing roasted sesame seeds with a little olive oil. ~Elise
I made this tonight…but I used Thai peanut sauce in place of tahini (that’s what I had in my fridge). Oh. My. Dear. Lord. I just ate a pound of kale by myself! I am a changed woman now! Great recipe.
Oh, that would work. Totally. Great idea! ~Elise
Sounds great! My tahini is made from raw sesame seeds. Will this recipe still work? Any suggestions to tweak?
Great question. You really do want the roasted flavor. You might try it, but add a lot more dark sesame oil, until you get the rich roasted flavor for the sauce. Personally I don’t like the taste of raw sesame tahini. But maybe it will work if you add enough sesame oil. ~Elise
Sounds just delicious, Elise! Thanks for another wonderful way to serve greens! Kale is one of my favorite foods & my fave way to prepare it developed as a diet dish when I was on a candida-busting diet: 1 head of turnip greens or bok choy, 1 head dinasaur or other kale, and sometimes 1/2 a bunch curly parsley. I chop all and cook in a little chicken broth, with 4 or 5 chopped garlic cloves, until all is wilted & soft–not much more than 5 min! Then I turn the stove off, stir in some chopped dandelion greens & cover for about 3-4 min. To each serving, I then add 2tsp flax or olive oil, about 1T chopped almonds, and sprinkle over the top 1T flax seeds (essential)that have been ground w a little wakame seaweed. Just delicious, IMHO,& my preferred breakfast for years, especially with a little added tofu.
Isn’t flax oil great? This sounds terrific. Like the kind of food that my body craves after a little too much indulgence. ~Elise
This was delicious! I added some chopped yellow bell pepper into the saute which added some nice sweet notes, and I tossed in some chickpeas at the end and called it lunch. Thank you for a great recipe!
This sounds great. I stumbled upon the great kale/tahini combination when I was rooting around in my fridge for something to top my baked sweet potato with. I often bake a few sweet potatoes on Sunday and then bring them for lunch during the work week. This particular time I topped it with garlicky kale and a drizzle of tahini and it was to die for! Will be trying your recipe soon.
I love kale – thanks for providing another way to eat it. Recently I added it to Chinese noodles since I had some leftover from a soup, and it was good there too. Quite a versatile green.
My husband was in Peace Corps in Tanzania and he learned there to add a couple of tablespoons of peanut butter to cooking greens in a similar way. Cuts the bitterness and tastes delicious. This will be a good variation!
LOVED THIS!!! I grew up eating something very simular. My Mom used escarole,(which my Dad pronounces “Shga-dole”)instead of kale and everything else was pretty much the same except instead of tahini she used pinenuts or raisins or both. It’s funny how changing the nut from sesame to pine changes the flavor from Asian to Sicilian. Either way I love dipping crusty bread into the “juice”. Thank you for your great recipies and CIAO!
Do you think this recipe would work with spinach as well? (Have spinach from CSA box)
Yes, I think it would work fine with spinach. Just don’t over-cook the spinach. ~Elise
This looks really good! Is there a way to make tahini? I always have sesame seeds on hand, but I have a hard time finding it and when I do, it’s so expensive that I can’t bring myself to buy it.
Sure. To make a batch of tahini, lightly toast a cup of sesame seeds. Add them and a third a cup of olive oil to a food processor. Pulse until a paste forms. Add more olive oil and pulse until you reach the consistency of tahini you want. That’s it! ~Elise
sounds good. I usually saute my kale (ala 30 minute recipes from Moosewood cookbook) with crushed pineapple, onions, garlic, hot sauce and peanut butter!
This looks really interesting. We have some collards about ready in our garden, so I think I’ll try this with collard greens instead of kale. Maybe even for Thanksgiving…