Roasted Kale Tahini

Name: Only Recipes
Rating: 4.9 (1247 reviews)

Side Dish

20 min

8 servings

90 kcal / serving

This roasted kale proves that a little salt, heat, and a lemony tahini drizzle can transform a humble green into a star side dish.

Ingredients

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2 tablespoonstahini
1 tablespoon( 15 ml) water, plus more if needed
½ teaspoonlemon zest, plus 1 tablespoon (15 ml) lemon juice from 1 lemon
2 clovesgarlic, minced, divided
1 ½ poundscurly kale, rinsed and stems removed, cut into roughly 1 1/2- to 2-inch pieces
2 tablespoonsextra-virgin olive oil
¾ teaspoondiamond crystal kosher salt; for table salt, use half as much by volume
1 mediumshallot, thinly sliced
2 teaspoonstoasted sesame seeds
1 teaspoontoasted coriander seeds, cracked into pieces, optional
1 teaspoonnigella seeds, optional

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