Tahini Miso Garlic Sauce with Warm Wilted Baby Kale and Sweet Peas
Description
Spring may not be far away but lets admit it....its still frigid out there! When a cold salad just doesn't sound appealing turn to a recipe like this one by Sarafae of Addicted to Veggies for wilted greens smothered in a creamy sauce, made warm in the dehydrator. Get your greens in AND feel satisfied and nourished on a cold winters day.
Recipe by
Ingredients
Raw Warm Tender/Wilted Kale
*2 bunches of Tuscan or Rape Kale //or// roughly 1lb
2 Tbsp Lemon Juice
2 Tbsp Grapeseed Oil
Salt to taste
*Please note that I haven't tried this with Curly Kale yet - the leaves are much more fibrous so you may end up with different results
1 cup of fresh Sweet Peas
Methods/steps
Raw Warm Tender/Wilted Kale
1) Remove your Kale leaves from the Stem
2) Wash and Dry your Kale leaves
3) Break apart or chop leaves into desired size for your eating enjoyment
4) Place Kale leaves in a large bowl and proceed with the following
5) Gently toss your kale, coating the leaves evenly with the lemon juice/oil/salt.
Do NOT massage it!
6) Transfer your Kale leaves to a ziplock baggy and proceed to remove all or as much of the air from the bag as you can:
7) Place the Kale in the fridge and let it chill for at least 3 to 4 hours -- overnight is even better
8) While it's refrigerating the lemon juice, oil and salt begin to work their tenderizing magic
9) Combine the Peas and Kale together before Warming
10) Proceed to Warm your Veggies for 30 minutes until slightly wilted and warmed through
Tahini Miso Garlic Sauce
Make 1/2 batch of Creamy Miso Garlic Sauce
Mix into your sauce: 2 tsp Tahini
Poof: Tahini Miso Garlic Sauce! You're done! Yes it's that simple!
Garnish your plate of veggies with crushed Almonds and cracked black pepper and dig in...
