This delicious recipe is from the Spring Cleanse Program but kale is available all year long. The recipe has the kale leaf cut off the rib leaving the most tender part.

Sautéed Kale with Tahini

1 pound kale, rinsed well
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
½ teaspoon sea salt
4 tablespoons tahini
2 tablespoons lemon juice
3 – 4 tablespoons water
1 teaspoon dark sesame oil
1 tablespoon toasted sesame seeds for garnish

Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly ½ inch thick.  Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.  Add the kale to the sauté pan. Even if you have a pretty large pan, it will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes it should wilt a bit so you can add the rest of the raw kale. Cook, turning the leaves over occasionally until the leaves have wilted and are tender. Sprinkle a little salt over the leaves while cooking.

While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil, to taste. Once the kale is done, toss in the sauce, reserving a little to drizzle on top. Garnish with sesame seeds. (Serves 4)