Roasted Kale With Tahini Sauce

Name: Roasted Kale With Tahini Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 serving
Ingredients: 2 tablespoons (30 ml) tahini; 1 tablespoon ( 15 ml) water, plus more if needed; 1/2 teaspoon lemon zest, plus 1 tablespoon (15 ml) lemon juice from 1 lemon; 2 cloves garlic, minced, divided; 1 1/2 pounds (680 g) curly kale, rinsed and stems removed, cut into roughly 1 1/2- to 2-inch pieces; 2 tablespoons (30 ml) extra-virgin olive oil; 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 medium shallot, thinly sliced; 2 teaspoons toasted sesame seeds; 1 teaspoon toasted coriander seeds, cracked into pieces, optional; 1 teaspoon nigella seeds, optional

This roasted kale proves that a little salt, heat, and a lemony tahini drizzle can transform a humble green into a star side dish.

2 tablespoons (30 ml) tahini
1 tablespoon ( 15 ml) water, plus more if needed
1/2 teaspoon lemon zest, plus 1 tablespoon (15 ml) lemon juice from 1 lemon
2 cloves garlic, minced, divided
1 1/2 pounds (680 g) curly kale, rinsed and stems removed, cut into roughly 1 1/2- to 2-inch pieces
2 tablespoons (30 ml) extra-virgin olive oil
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1 medium shallot, thinly sliced
2 teaspoons toasted sesame seeds
1 teaspoon toasted coriander seeds, cracked into pieces, optional
1 teaspoon nigella seeds, optional