Collards or Kale with Tahini
Instructions:
- This rich and filling dish is wonderful spooned over rice
(especially basmati).
Other vegetables you can use: broccoli raab, gai lan,
beet greens, dandelion or turnip greens, chard, bok choy,
tatsoi, cabbage, or spinach.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped garlic
- 1 pound collards or kale with stems under 1/4 inch thick, well washed and roughly chopped
- 1/4 cup chicken stock or water
- 3 tablespoons tahini
- Salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- Chopped fresh tomato for garnish (optional)
- Put the oil in a large, deep skillet or pot with a lid over medium heat. When hot, add the garlic and cook until golden but not brown, about 3 minutes. Add the collards or kale, stock, tahini, and a good sprinkling of salt and pepper. Cover and cook until the greens are wilted and tender, about 5 minutes.
- Uncover and continue to cook at a low bubble, stirring frequently, until the collards are very tender, at least 5 minutes more. Add more stock if the pot looks dry; you want some sauce, but not soup.
- Remove from the heat and stir in the lemon juice. Taste, adjust the seasoning, and serve hot, warm, or at room temperature, garnished with the tomato if you like.
- Collards or Kale with Peanut Butter.
- Substitute peanut butter for the tahini. Add 1 tablespoon minced fresh ginger with the greens if you like and substitute lime juice for the lemon.
- Collards or Kale with Yogurt.
- Add or substitute 1/2 cup yogurt for the tahini, but add it with the lemon juice. Garnish with fresh dill or mint.