You probably never thought about roasting kale. I sauté it with liquid aminos or soy sauce. But roasting it, takes on a whole new texture and flavor.
Kale provides vitamins K, A, and C, promotes bone health, immune function, and skin health. The high fiber and potassium helps manage blood pressure and lowering cholesterol. There are many ways to enjoy this green vegetable. Roasting is a start.
Bite of history: Kale originated in Eastern Mediterranean and Asia Minor regions. It was cultivated back in 2000 BCE as a wild, leafy, old form of cabbage. It was a staple in ancient Greece and Rome before it speeded to Europe and the rest of world. In the 19th century, Russian traders introduced Russian kale to Canada and the U.S.
Ψήστε λίγο λαχανίδα (Greek)
/psistr ligo lacanída/
(Roast some kale)
Assa brassicam viridem (Latin)
(Roast green cabbage)
Serves 6
Preheat the oven to 400ºF (200ºC)
rack in upper-middle position
2 Tbs. (30 g) organic tahini
2 Tbs. (15 ml) organic lemon juice
1 tsp. (5 g) organic lemon zest
3 Tbs. (35 ml) olive oil
2 minced organic garlic
bunch of organic kale, cut roughly
sliced organic shallot(s)/green onions
sesame and coriander seeds
1. Whisk tahini, lemon juice, 2 Tbs. (30 ml) water, 1 Tbs. oil, and half the garlic.
2. Place the kale in a bowl.
3. Drizzle with 2 Tbs. (30 ml) oil.
4. Add the rest of the garlic and lemon zest.
5. Mix and set for a few minutes.
6. Toss in the shallots/green onions.
7. Spread the kale on a baking sheet.
8. Bake for about 5 minutes, until the leaves start to stream and edges are crisp.
9. Remove and toss with two spoons.
10. Return to the oven and roast another 5-10 minutes.
11. Add to a serving bowl, drizzle with tahini sauce and sprinkle seeds over the top.
