Sauteed kale with tahina lemon sauce
Course: mezze, sidesCuisine: Lebanese, Arabic
Servings
4
Preparation
15
minutesCooking time
15
minutesTotal time
30
minutesWe also know this sauce from the Arnabeet Mekleh, the Lebanese cauliflower dish. One of the absolute favorites in this house when having a mezze. With this cavolo nero recipe, the tahina / lemon / garlic sauce also works great. And the crunchy nigella seeds are the eye-catcher. And add some crunch and flavor. Delicious.
Ingredients
500 gram kale
1 large onion
3 cloves garlic
4 table spoons tahina
2 table spoons lemon juice
4 table spoons warm water
olive oil
2 spring onions
1 table spoon nigella seeds
salt and pepper
preparation
- Cut the stems and the thick veins of and from the kale. Cut the leaves into chunks. Heat the olive oil in a frying pan. Brown the onion in it. Then turn up the heat, add the kale and fry it alternately. Add salt and pepper.
- Mix the lemon juice, tahina and water in a small bowl. It can become a very thick paste at first, but it must be diluted with the water. If it doesn’t do that enough, you can add a little more water.
- Cut the spring onion into rings. Turn off the heat under the kale and add the spring onion.
Put this in a bowl. Pour the sauce over it. Sprinkle the nigella seeds over the tahina sauce.
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
0 Comments