Enough with having to give free massages to stubbornly tough greens. In this dish, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
Recipe information
Yield
4 servings
Ingredients
¼
¼
1
7
1
2
2
⅓
2
Preparation
Step 1
Blend vinegar, tahini, garlic, 5 Tbsp. oil, and 5 Tbsp. water in a blender or food processor until smooth. Add cilantro and purée until very smooth and bright green. Season dressing with salt.
Step 2
Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 Tbsp. oil.
Step 3
Drizzle half of dressing over kale and toss to coat. Taste and season with salt.
Step 4
Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh. Slice citrus however you want, working to avoid the central axis, which contains most of the seeds (you can slice into ¼"-thick rounds or cut into 1" pieces; they don’t need to be an exact shape or size). Scatter citrus over kale.
Step 5
Drizzle salad with more dressing (you’ll probably have some left over). Top with crispy shallots and sesame seeds.
How would you rate Charred Kale With Citrus and Green Tahini?
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Reviews (30)
Back to TopI normally hate kale salads but this one is so good. I think it's the charring of the leaves rather than massaging with olive oil. With the citrus it becomes the perfect winter salad. I have already made this multiple times.
Anonymous
Maine
2/28/2020
So delicious. Added salmon and avocado for a dinner portion. Would make a million more times.
Anonymous
Philadelphia, PA
3/3/2020
delicious and simple. added crispy tofu and used both oranges and grapefruit. thanks chris!
Abigail Knight
Oregon
3/3/2020
Amazing! If you’re not so into grapefruit, choose a citrus you personally like. I went with mandarin oranges and it tasted great.
Anonymous
Winnipeg, Canada
3/4/2020
Delicious, made a roasted beet hummus to go with it and it worked really well! Thanks Chris that was a lovely brunch
Bigcorky
Glasgow
3/11/2020
Chris is doing the lord’s work with this recipe and the big flavor broccoli. I’m a broke, exhausted grad student and I need a reason to look forward to my veggies! This recipe was great for me because I had a ton of the tahini left over, and I can char the kale in my iron skillet in 2 minutes and it takes even less time to rinse out the skillet. This has given me a reason to finally finish the giant bags of kale they sell at Aldi! I can come home from teaching and char some kale and toss it in tahini and the other ingredients really fast. It’s also a way to get my leafy green vitamins so all of my sick students don’t infect me. Thank you for this!
dallasm
Illinois
3/11/2020
The dressing for this is amazing, I've made it multiple times.
Anonymous
Washington, DC
3/23/2020