kale recipe This healthy dish is a great complement to any meal and can even be eaten as an entire meal on its own. Kale is rich in vitamins A, C, and K, and is packed with iron and calcium. Tahini is a great source of copper, calcium, magnesium, iron, phosphorus, B vitamins, and zinc. Together they nourish us with fiber, protein, and an abundance of antioxidants making this a wonderful recipe to include in your weekly meal routine.

This delicious kale dish brings us many health benefits. It is great for our bone health, heart health, and liver health and will strengthen our blood and reduce inflammation. The spices and sesame oil that are used will aid in our digestion and absorption of these nutrients, making this a balanced, healthy meal option for just about anyone (please see modifications). Due to the warming and heavy nature of the tahini, this creamy sauté is best to enjoy during the fall and winter seasons.

Doshic effect: Vata↓, Pitta↑*, Kapha↑*
Vegetarian and Vegan
Gluten Free
Serving: 4 to 5
Prep Time: 15 minutes
Cook Time: 15 minutes

*See modifications for Pitta and Kapha dosha in the recipe.

Click here for a printable PDF version of this recipe.

Ingredients

For the sauce

3/4 cup tahini, raw or roasted (use 1/3 cup for Kapha and Pitta)
1 tablespoon sesame oil (use coconut oil for Pitta)
1/4 teaspoon cumin, freshly ground
1/8 teaspoon brown mustard seed, freshly ground (omit for Pitta)
1/4 teaspoon turmeric powder
1/8 teaspoon freshly ground black pepper
Large pinch cayenne pepper (optional, omit for Pitta)

For the kale

Green kale, one bunch
1/4 cup water
2 tablespoons sesame oil (use coconut oil for Pitta; reduce to 1 tablespoon for Kapha)
1/2 teaspoon cumin seed, whole
1/4 teaspoon brown mustard seed, whole
1/8 teaspoon freshly ground black pepper
1/8 teaspoon pink Himalayan salt
1/2 lemon (use lime for Pitta)

Directions

Preparing the sauce

1. In a small sauce pan, heat 1 tablespoon of sesame oil over medium heat.

2. Once hot, add the cumin seeds, brown mustard seeds, and freshly ground black pepper. Stir spices continuously over medium heat for about 2 minutes.

3. Add in the turmeric powder and cayenne pepper (if used). Sauté for 30 seconds.

4. Add the tahini and reduce the heat to low. Let the tahini sauce simmer for about 3 minutes. Stir with every minute.

5. Remove the pan from the heat and set it aside until needed.

Preparing the kale

1. Rinse the kale in water and shake it dry. Cut the leaves down the center and remove the stems.

2. Place the stemmed kale leafs onto a cutting board and chop them horizontally into one inch slices.

3. Heat the sesame oil over medium heat in a large skillet or sauté pan. Once the oil is hot, add in the cumin seeds, brown mustard seeds, and black pepper. Sauté for 2 minutes stirring frequently.

4. Stir in the chopped kale and the water. Sauté over medium heat, uncovered, for 5 to 7 minutes or until the kale is bright green, moist, and tender. Take off of heat and cover.

5. Add the tahini sauce to the kale and stir until the sauce evenly coats the entire bunch of sautéed greens.

6. Squeeze a half of a lemon onto the dish and sprinkle in the salt. Let everything sit covered for 3 to 5 minutes before serving.

7. Eat, share, nourish, and enjoy!!

Click here for a printable PDF version of this recipe.

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