Recipe adapted from: Serious Eats
Serves: 6–8, Total time: 25 minutes
Ingredients:
- 2 tbsp tahini
- 1 tbsp lemon juice
- ½ tsp lemon zest (from 1 lemon)
- 3 tbsp extra-virgin olive oil, divided
- 2 cloves garlic, minced, divided
- Kosher salt and black pepper
- 1 ½ lb curly kale, rinsed and stems removed, cut into roughly 1½-inch pieces
- 1 medium shallot, thinly sliced (sub onion)
- 2 tsp toasted sesame seeds
- 1 tsp toasted coriander seeds, cracked into pieces (optional)
- 1 tsp nigella seeds (optional)
Directions:
- Preheat oven:
Set oven rack to the upper-middle position and heat to 400°F (200°C). - Make tahini sauce:
In a small bowl, whisk together tahini, 2 tbsp water, lemon juice, 1 tbsp olive oil, and half the garlic.
Season with salt and pepper to taste. Adjust consistency with extra water as needed until the sauce slowly drips from a spoon. - Prepare kale:
Place kale in a large bowl and drizzle with 2 tbsp olive oil.
Add remaining garlic, lemon zest, and ¾ tsp salt.
Massage kale firmly with your hands until it starts to wilt, about 1 minute. - Add shallot:
Add sliced shallot to the kale and toss to combine. - Roast:
Spread kale and shallots on a rimmed baking sheet.
Roast until kale begins to steam and crisp around the edges, about 5 minutes.
Remove from the oven, toss well, and spread evenly again.
Return to the oven and roast for another 5–10 minutes, until kale is crisp and browned on top but tender inside.
Finish and serve:
Transfer kale to a serving platter.
Sprinkle with sesame, coriander, and nigella seeds (if using).
Drizzle with the tahini sauce.