Kale & Tomatoes with Tahini Sauce
Prepare your choice of Grain or Pasta (I like either Brown Rice or Spaghetti for this dish)
Braise 1 pound Chopped Washed Kale in water, with a few dashes of Soy Sauce (I use Glory Foods Pre-washed & chopped Kale - just dump it into the pan) Refrigerate or freeze excess cooked greens for additional meals.
Chop Fresh Tomatoes
Prepare Tahini Dip/Sauce (from Monday's post)
|Braised Kale, ready to eat : )|
Edited to add: Last night I was talking with some friends who were planning to make this recipe: )They mentioned that I had neglected to list quantities of Tahini Sauce (oops!). This is a recipe that I make to taste - so the ideal method is to just fill bowls with the various ingredients & let diners top their own spaghetti. I usually have leftover Kale when I make a whole pound of it - so I freeze the leftovers in small batches to use the next time I need it. Likewise, if I have any leftover tomatoes, they can be added to the next day's salad. Leftover Tahini Sauce can be set out with pita triangles to use as a dip at a subsequent meal. And, of course, any leftover spaghetti can be frozen if it's not eaten at lunch the next day. As a ballpark figure, I would plan 1/2 pound of Spaghetti, 1/4 pound of Kale, 1 large Tomato & 1/4 cup Tahini Sauce per plate. But, it all depends on appetite and preferences.
OH! And, if you don't care to Braise Kale on the stovetop, you can always pop it in a large microwave safe bowl with a couple of tablespoons of water, slide a microwave-safe plate on top, and microwave it till done (roughly 3-5 minutes), then drain any remaining water & proceed.
|Setup for Microwave-Steaming of Vegetables.|
Tip for dining with Omnivores: Omnivores might enjoy Spaghetti with Cheese (Parmesan & yogurt, or Alfredo Sauce) with Grilled Chicken.