round cake pan 7-inch , or pizza pan insert, metal cake pan, or foil pan
Ingredients
¼cuptahini
¼cupfresh lemon juice
2tablespoonsolive oil
1teaspoonsesame seeds
½teaspoongarlic powder
¼teaspooncayenne pepper
4cupspacked torn kale leavesstems 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.