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Green Fed

a blog about a girl who decided eating plants was the way to go

I was at a loss as to what to fix for dinner tonight because I’ve just been a little ‘off’ all week, and I just haven’t felt like cooking too much.  I think I’m officially in summer-mode!

Then I came across a recipe for Kale in Vegan With a Vengeance, and it was a true success.  I served it alongside some bruschetta (thank you, Trader Joe’s!) on some whole wheat bread and some orange slices.  We all loved it.  Very refreshing, and very colorful!  I wish I would have captured a shot of my kids devouring his Kale… it was awesome!

Tahini Dressing

8 tsp olive oil

3 cloves garlic, chopped

1/2 cup tahini

2 tsp balsamic vinegar

Juice of 1 lemon

Several dashes of black pepper

1/2 tsp paprika

1/2 cup cold water

1/4 lightly packed fresh parsley (I used a tbsp of dried and it turned out just fine)

Heat the garlic in 6 tsp olive oil in a small saute pan over very low heat, just until it’s fragrant.  Make sure the garlic doesn’t burn… you just want it fragrant!

Place the heated garlic, oil and remaining ingredients (except the parsley if you’re using fresh, otherwise, just throw the dried parsley in with everything else) into a food processor or blender, and blend until smooth.  Add the parsley and pulse until the parsley is very finely chopped but not pureed.

Refrigerate for at least 1/2 hour in an airtight container.  You may need to mix in a little extra water once it’s chilled.

Garlicky Kale with Tahini Dressing (serves 4)

5 or 6 cloves garlic, thinly sliced

3 Tbsp olive oil

1 bunch kale, well rinsed and coarsely chopped

1/4 tsp salt

Lemon wedges to serve

Saute the garlic in the olive oil over medium-high heat for about 2 minutes, stirring frequently, until golden brown.  Add the kale and a few splashes of water.  Use tongs to toss the kale around, coating with the garlic and oil.  Stir frequently for 4-5 minutes.  Servie with a drizzle of Tahini Dressing and lemon wedges.

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