A smashing summer lunch of Tahini Kale, a wedge of sheep’s feta and a few sun dried olives

I can’t believe I feel like eating kale again. Come springtime, I swear if I see one more sturdy dark leaf of it I’m going to just snap and rip it all out of the garden. Well, that is actually the plan for my kale plants in the spring anyways but I’m always a little surprised at the rage that bubbles forth when I actually do it.

Then, just as predictably around, oh, now, I start to feel all cravy for it, like I’m not as healthy as I could be if I just got my hands on my old friend Curly Green. Actually it works out perfectly because this is when kale starts getting really good again. Summer is perfect raw kale salad eating weather because the leaves are far less fibrous than they’ll be in the fall. While wearing a white eyelet sundress, I much prefer nibbling delicately to gnashing lustily. Nature is so wise.

The kale I made from this recipe tastes a bit similar to a salad I buy at Whole Foods but with a few more flavour notes.  I take issue with the fact that Whole Foods doesn’t remove the ribs from their kale leaves. I find the ribs difficult to negotiate when eating out of those little cardboard containers plus it’s unpalatable and heavy and since you purchase by weight there you pay for those near-inedible green tubes.  Naturally, I wrote them a weirdo letter about this. I didn’t hear back. I just know they laugh about me in their staff room. I don’t know why I’m getting so peevish about this. Maybe it’s time to move on to…oh, yes…the recipe!

This makes enough dressing for one large bunch of kale.   This same kale was also quite delicious grilled( just trim the stems but leave the ribs in, allow to marinate in dressing for at least two hours, place on hot grill, 30 seconds a side, edges will be charred)
or as chips(rip into bite size pieces and dry in low oven, 170 degrees, four hours, you can do it faster in a hotter oven but you’ll lose nutrients).

Have a smashing Wednesday. See ya next week. xx

Tahini Kale
Serves 4
1 large bunch of green, curly kale, ribs(!) and stems removed
1/4 cup plus 1 tablespoon raw tahini  Try to find tahini made with unhulled sesame seeds; the nutritional benefits are far greater
1/4 cup plus 1 tablespoon olive oil
Juice of 1 organic lemon
2 medium cloves garlic
2 tablespoons warm water
1/4 teaspoon salt
1/2 teaspoon ground cumin

Directions
Place prepared kale in a large bowl. Place tahini, lemon juice, garlic, water, salt and cumin in a blender and blend until smooth. With the blender running, slowly pour the olive oil through the whole in the blender lid. Once mixture is very smooth, pour over prepared kale. Mix well with clean hands. Serve immediately or allow to marinate. Will keep 2-3 days in the refrigerator.