Sauteed kale with tahina lemon sauce

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




Cooking time


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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.


  • 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


  • 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.

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