1 ½teaspoonliquid aminos or soy sauce; use aminos if gluten-free
¼cuptahini
1-2tablespoonswater
warm kale salad
2tablespoonsextra virgin olive oil
8cupspacked deveined lacinato kalealso called dinosaur or Tuscan kale
2garlic clovessliced
¼teaspoondried red pepper flaes
Instructions
Whisk together lemon tahini salad dressing ingredients together in a small mixing bowl until combined. Add extra water by the tablespoon to thin the dressing if needed. Set aside.
Preheat 2 tablespoons olive oil in a non-stick pan over medium heat. Add the kale and saute, stirring frequently, for 2-3 minutes, or until dark green and tender.
Add the sliced garlic and red pepper to the kale and saute 1-2 minutes longer, or until the garlic is tender.
Remove the pan from the heat. Add the salad dressing to the kale and toss until combined. Serve the salad warm.
Notes
Leftovers will last in the fridge for 2-3 days. This salad does not freeze well.