Roasted Kale With Tahini Sauce

Method

1. 1

   Adjust oven rack to upper-middle position and heat oven to 400°F (205 °C). In a small bowl, whisk tahini, 2 tablespoons water, lemon juice, 1 tablespoon oil, and half of garlic together to combine. Season with salt and pepper to taste, and adjust consistency with extra water as needed until sauce slowly drips from spoon; set aside.

2. 2

   Place kale in a large bowl, and drizzle with 2 tablespoons oil. Add remaining half of garlic, lemon zest, and 3/4 teaspoon kosher salt; massage firmly with clean hands until starting to wilt and becomes tender, about 1 minute. Add shallots, and toss to combine.

3. 3

   Spread kale and shallots on a rimmed baking sheet, and cook until kale has started to steam and become crisp around some of the edges, about 5 minutes. (Kale mixture may seem like a lot to start but will significantly wilt as it cooks.) Remove from oven and stir and toss well, ensuring mixture is spread evenly across baking sheet. Return to oven and continue to roast until edges of leaves are crisp and browned on top and kale and shallots are tender, 5 to 10 minutes.

4. 4

   Transfer to a serving platter. Sprinkle with sesame seeds, crushed coriander seeds, and nigella seeds, if using. Drizzle with tahini sauce and serve.

Nutrition

calories

90 kcal

fatContent

6 g

fiberContent

3 g

sugarContent

2 g

sodiumContent

142 mg

proteinContent

3 g

cholesterolContent

0 mg

carbohydrateContent

8 g

saturatedFatContent

1 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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