I picked up a bunch of kale when I was at the organic farm picking up beef. Based on a variety of recipes, this is what I made. It turned out well – the kale mellowed out the tahini and chopping it finely and rubbing it with salt made it palatably soft.

Thoroughly wash a bunch of kale and cut out the stems. (I just composted them.)

Chop the kale as finely as you have patience for. Put it in a bowl and add some salt. Rub the salt into the leaves to soften and bruise them.

Combine a couple tablespoons of tahini with a couple tablespoons of red wine vinegar or other acidic liquid. Add a clove of garlic, minced or crushed, and stir well. The mixture will be very thick, but the liquid from the kale and tomatoes will thin it out. Stir the dressing into the kale. Taste, and add more salt, some pepper, or whatever else you think it needs.

Chop a tomato and an avocado. Stir them gently into the salad. Eat.

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