I love Kale! Ever since I saw Dr Oz espouse it's many health benefits on TV a few years ago, I've been collecting kale recipes.
At first, it was hard to get in Australia and expensive. But, as the organic movement says, "if the customer demands it, then they'll get it." And it is now so that you can buy kale everywhere for a very reasonable price and it's plentiful because the customer had demanded it.
Discovering the delights of a simple tahini sauce has become an addiction of mine. The unctious tahini mixed with salt, lemon juice and salt makes just about any salad come to life. Kale salad is particularly enhanced by tahini sauce.
Bunch of kale (if you can get the Italian stuff you'll find it to be softer and tastier), spines removed and sliced thinly
1/4 red onion, thinly sliced
6 cherry tomatos
tablespoon sesame seeds
half a lemon, juiced
1/4 cup tahini
Boil some salted water and drop the sliced kale into the water. Put a lid on it and boil for a minute or two. Leave it to seep in the boiled water for a few minutes. I find it to be much more tender when cooked this way. Drain and give it a little squeeze. Set aside.
Mix the tahini, salt and lemon juice together. It will thicken a bit at first. Then add a little water and mix until you get a nice runny consistency. Taste it for salt and more lemon juice.
Now construct you salad. I love using large glass jars to pack salads in these days. The dressing on the bottom doesn't leave the salad soggy.
Drop the tahini sauce into the bottom of the jar. Top with the kale, sliced cherry tomatoes, onion and sprinkle with sesame seeds. Screw on the lid and place in the fridge, ready for your lunch.