Sauteed Kale with Sesame Tahini Drizzle

Sauteed Kale with Sesame Tahini Glaze, Lake Superior Kitchen, Duluth, Paleo, Whole30

It’s been several days now since the temperature dropped below zero in Duluth.  It came just in time for Christmas, forcing us to hunker down and be cozy for a few days.  This type of cold usually doesn’t come in December.  It makes me wonder what the rest of winter is going to look like.  Despite the subzero temperature, we went outside on Christmas Day.  The kids played on the frozen lake, hauling ice chunks to a big pile on the shore.  I love how kids play in the winter.  I read recently that “kids are born scientists.”  They explore everything, constantly trying new things and experimenting with what they find.  I watched the kids pick up the biggest ice chunks they could carry in a golden glow of a winter setting sun.  Finally I decided to help out a little.  Kids have taught me that in order to have fun in the winter, you have to have fun with winter.  Standing around is not fun.  Running on ice and sliding down hills is fun.  It might not come as naturally in adulthood, but once you get going you quickly remember how it’s done.

The snow is falling today and the temp is above zero-a glorious 2 degrees.  I’m still in my pajamas and I wouldn’t mind if it stays that way for the rest of the day.  I’m cooking lots of vegetables to catch up on what I’ve missed during the past few day of Christmas indulgence.  Here is a yummy kale side dish that I had with my morning eggs, but could go with any meal of the day!

Sautéed Kale with Sesame Tahini Drizzle

10 min, serves 2-4

Ingredients:

1 large bunch of kale

2 T olive oil

1/4 c or less, shelled pistachios

Cracked black pepper

For glaze:

2 T sesame oil

1 T tahini

1/8 t salt

1/8 t garlic powder

Directions:

  1. Heat olive oil in skillet on medium heat.
  2. Chop kale and add to the pan.  Add the pistachios.  Sauté and stir until kale is wilted, about 5-7 minutes.  Turn off heat and remove from pan.
  3. In small bowl, whisk together the sesame oil, tahini, salt, and garlic powder.  Drizzle the glaze on each serving of kale.  Top with cracked black pepper and any additional coarse sea salt, if desired.

Sauteed Kale with Sesame Tahini Drizzle, Lake Superior Kitchen, Paleo, Whole30, Keto