This zingy creamy tahini sauce takes nutrient-rich greens to an entirely new level. Serve atop a hearty whole grain or seed like brown rice, bulgur or quinoa.
- 1 tablespoon tahini, stirred well before measuring
- 1 tablespoon low-sodium soy sauce, wheat-free tamari, or coconut aminos
- 1 teaspoon toasted sesame oil
- Juice of ½ lemon, plus more to taste
- 1 to 2 tablespoons water
- 1 large bunch of greens (chard, spinach, kale, collard, etc.), stemmed, washed and dried
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, thinly sliced
- Pinch of crush red pepper (optional)
- In a small bowl, combine tahini, soy sauce, toasted sesame oil and lemon. Whisk with a fork until lump-free. Stir in water gradually to thin the sauce; you want it thinner, but not watery. Taste and add more lemon juice if needed.
- Coarsely chop or tear greens into smaller pieces, about 4 inches long.
- Heat oil in a large skillet over medium-high heat.
- Add garlic and optional crushed red pepper. Stir to keep garlic from burning, about 15 seconds.
- Add greens, a few bunches at a time, tossing with tongs to evenly coat with oil.
- Cook until greens are wilted, about 5 minutes.
- Turn off heat and mix the sauce in with the greens.
- Enjoy immediately.