Spicy Tahini-Lemon Kale
Creamed spinach is one of my favorite steakhouse sides, but the amount of cream that goes into it often makes me not feel so well afterward. I developed this (unintentionally vegan) recipe to give me that same warm nourishing feeling, but without the dairy bloat. Tahini and lemon create a remarkably smooth texture for kale, which stands up to the bold flavors and high-heat cooking better than spinach. Serve this as a side dish for any roast meat, or to keep it vegan, serve it alongside Whole Maitake Mushrooms with Sesame Salt
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon sesame seeds
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 4 cups packed torn kale leaves stems and ribs removed and leaves torn into palm-size pieces; about 4 ounces
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together the tahini, lemon juice, olive oil, sesame seeds, garlic powder, and cayenne until smooth.
- Add the kale leaves, season with salt and black pepper, and toss in the dressing until completely coated.
- Transfer the kale leaves to a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan.
- Place the pan in the air fryer and cook at 350°F, stirring every 5 minutes, until the kale is wilted and the top is lightly browned, about 15 minutes.
- Remove the pan from the air fryer and serve warm.