Sauteed kale with tahina lemon sauce

0 from 0 votes
Recipe by Damaris Beems Course: mezze, sidesCuisine: Lebanese, Arabic
Servings

4

Preparation

15

minutes
Cooking time

15

minutes
Total time

30

minutes

We 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

Like us on Facebook

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *