Kale with Sesame Tahini Sauce

I used to think kale was terribly boring, however this sesame tahini sauce perks it right up into a tasty vegetable everyone loves. Kale is loaded with nutrients such as vitamins A, B, C, and especially K – a vitamin many people need. Just 1 serving of kale contains almost 4 grams of protein. To retain delicate nutrients I like to steam kale rather than sautéing or baking. Why? Aha! Because steam never exceeds boiling at 212ºF. Just a bit of water in the bottom of the pan sends steam into the leaves,softening them, so your kale is ready in no time. Steamed kale is tender and its nutrients easily absorbed. Baked or sautéed kale is often overcooked and nutrients lost at high temperatures. Raw kale tends to be tough, chewy, and difficult for the stomach to fully break down, so that much of it passes straight through the digestion – hardly beneficial. I used a whole pound of kale after trimming, although at first it seemed like too much, it cooks WAY down. And this sesame kale goes fast! One pound of kale serves 4 as a side dish.

Kale with Sesame Tahini Sauce



    Kale Steaming:
  • 1/4 cup filtered water, and more if the pan gets dry
  • 1 lb. fresh kale, rinsed, trimmed, and cut into 1-inch pieces.
  • A sprinkle of salt
  • Tahini Sauce:
  • 1/4 cup sesame tahini (Best if made from toasted sesame seeds, not raw)
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons liquid coconut aminos (or non-gmo wheat-free soy sauce)
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon unprocessed salt, or more to taste if needed


    Kale Steaming:
  1. In a large skillet, add 1/4 cup water. Add the kale and a bit of salt. (If the kale is overflowing, add in parts, allowing it to wilt) Heat the water to boiling and then turn the heat down to medium low. Open occasionally and stir so the leaves turn over and the kale is evenly cooked. Take care not to let the bottom of the pan dry out and burn, by adding a few tablespoons more water as needed. Taste a piece of kale so you'll see when it's tender.
  2. Tahini Sauce:
  3. While the kale is cooking, in a small bowl whisk together the tahini, lemon juice, coconut aminos, sesame oil, sesame seeds, and salt.
  4. Serve:
  5. Cook kale until tender to chew, as you like it. This may take 5 - 20 minutes depending on the freshness, type of kale, and your own preference. Then pour the sauce over it and mix in briefly. Don't heat it too much, as sesame oil is delicate, with a low smoke point of 350º F. Add salt and pepper to taste if needed. Serve with a drizzle of tahini sauce on top.

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