Yield: 4 side dishes or 2 meals
Time: 20 min
5 or 6 cloves of garlic, thinly sliced
3 T olive oil
1 bunch kale, well rinsed and coarsely chopped
1/4 t salt
Tahini dressing (see below)
Lemon wedges to serve
Sauté the garlic in olive oil over medium-high heat for about 2 min, stirring frequently, until golden brown. Add the kale and a few splashes of water. Use tongs to toss the kale around, coating it with the garlic and oil. Stir frequently for 4 to 5 minutes.
Serve with a drizzle of Tahini dressing. Garnish with lemon wedges.
Makes 2 cups (way more than you need for above, but it also goes great on salads.
8 t olive oil
3 cloves garlic, chopped
1/2 c tahini
2 t balsamic vinegar
1/2 t salt
Juice of 1 lemon
Several dashes fresh black pepper
1/2 t paprika
1/4 c lightly packed fresh parsley
1/2 c cold water
Heat the garlic in 6 t of the olive oil in a small saute pan over very low heat for 2 minutes, just until it's fragrant.
Place the heated garlic and all over ingredients except the parsley in the food processor or blender, and blend until smooth. Add the parsley and pulse until the parsley is very finely chopped but not pureed.
Refrigerate at least 1/2 hour in an airtight container. You may need to mix in a little extra water once it's chilled.
Notes: This dressing on a piece of bread, toasted, with tomatoes and red peppers is a delicious fast meal.
Source: Vegan with a Vengeance by Isa Chandra Moskowitz