Sautéed Kale with Tahini Drizzle
Tender sautéed kale with a hint of garlic, finished with a creamy lemon-tahini drizzle and a sprinkle of toasted sesame seeds. A quick, nutritious, and flavorful side dish ready in under 15 minutes.
For 4 servings
Prepare the kale and garlic.
Wash the kale thoroughly. Remove the tough center stems and roughly chop the leaves. Mince the garlic cloves.
TIPTo easily remove stems, hold the base of the stem with one hand and pull the leaves off with the other.Toast the sesame seeds.
In a large, dry skillet or pan over medium heat, toast the sesame seeds, stirring frequently, until they are lightly golden and fragrant, about 2-3 minutes. Remove them from the pan and set aside.
TIPWatch the seeds carefully as they can burn quickly. Once you smell them, they're likely done.Sauté the garlic and kale.
- Heat the olive oil in the same skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds until fragrant, but not browned.
- Add the chopped kale to the pan. It might seem like a lot, but it will wilt down.
- Stir to coat the kale with the oil and garlic. Cook for 5-7 minutes, stirring occasionally, until the kale is tender and bright green.
- Season with a pinch of salt and black pepper.
Make the tahini drizzle.
While the kale cooks, whisk together the tahini, lemon juice, and water in a small bowl until smooth and pourable. If it's too thick, add another teaspoon of water.
Serve the sautéed kale.
Transfer the cooked kale to a serving dish. Drizzle with the tahini sauce and sprinkle with the toasted sesame seeds. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan. If your pan is small, cook the kale in two batches.
- 2For a bit of heat, add a pinch of red pepper flakes with the garlic.
- 3The tahini drizzle can be made ahead and stored in the fridge for up to 3 days.
- 4Ensure your tahini is well-stirred before measuring, as the oil can separate.
Adapt it for your goals.
Spicy
Add a pinch of red pepper flakes along with the garlic for a gentle kick of heat.
high proteinHigh protein
Toss in a cup of cooked chickpeas with the kale during the last few minutes of cooking to make it a more substantial dish.
quickQuick
Use a bag of pre-washed and pre-chopped kale to save on preparation time.
kid friendlyKid friendly
Finely chop the kale and cook it until very tender. Serve the tahini drizzle on the side for dipping.
Why this is on our healthy list.
Rich in Vitamin K
Kale is an excellent source of Vitamin K, which is crucial for blood clotting and bone health.
Good Source of Calcium
Both kale and tahini are good plant-based sources of calcium, supporting strong bones and teeth.
Heart-Healthy Fats
The olive oil and tahini provide monounsaturated and polyunsaturated fats, which are beneficial for heart health.
High in Fiber
This dish contributes a good amount of dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Frequently asked questions
Yes, this dish is very healthy. Kale is a nutrient-dense leafy green packed with vitamins A, C, and K. Tahini and sesame seeds provide healthy fats, calcium, and protein. It's also high in fiber and heart-healthy.