Zesty Tahini-Lemon Kale Delight
Equipment
- round cake pan 7-inch , or pizza pan insert, metal cake pan, or foil pan
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon sesame seeds
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 4 cups packed torn kale leaves stems and ribs removed and leaves torn into palm-size pieces; about 4 ounces
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together tahini, lemon juice, olive oil, sesame seeds, garlic powder, and cayenne until smooth.
- Add the kale leaves to the bowl, season with salt and black pepper, and toss in the dressing until completely coated.
- Transfer the dressed kale leaves to a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan.
- Place the pan in the air fryer and cook at 350°F, stirring every 5 minutes, until the kale is wilted and the top is lightly browned, about 15 minutes.
- Remove the pan from the air fryer and serve the zesty tahini-lemon kale warm.
Notes / Tips / Wine Advice:
Wine advice:
Pair this zesty tahini-lemon kale with a crisp, acidic white wine like Sauvignon Blanc or Chardonnay to complement the tangy lemon and nutty tahini flavors.Nutritional Information
Calories: 200 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 16 g | Fiber: 3 g | Sugar: 1 g