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Steamed Kale With Homemade Tahini Sauce - Part 2 : Making Recipe Video
|Kale||5 Cup (80 tbs)|
|Organic sesame tanini paste||3 Tablespoon|
|Water||3⁄10 Cup (5.33 tbs)|
|Wheat free soy sauce/Tamari||3 Tablespoon|
|Toasted sesame oil||1 Teaspoon|
|Lemon zest||3⁄10 Teaspoon|
|Garlic||1⁄2 Teaspoon, chopped|
|Lemon juice||3 Tablespoon|
|Dale||1⁄2 Cup (8 tbs)|
|Parsley||3⁄10 Cup (4 tbs)|
|Norri rolls||2 Tablespoon|
|Sesame seeds||1⁄2 Teaspoon, ground|
Calories 229 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1066.4 mg44.4%
Total Carbohydrates 20 g6.6%
Dietary Fiber 7.9 g31.5%
Sugars 1.4 g
Protein 15 g29.1%
Vitamin A 375.9% Vitamin C 267.2%
Calcium 24.6% Iron 20.1%
*Based on a 2000 Calorie diet
1. Cut up the kale roughly.
2. Put them in a boiler for steaming. They will be done in 5-10 minutes.
3. To make tahini sauce, blend tahini paste, water, tamari, sesame oil, lemon zest, garlic, lemon juice and the greens.
4. Place the steamed kale in a dish and pour tahini sauce over it. Garnish it with norri rolls and with some ground up seame seeds and any herbs of your choice and serve it as a side dish.
To avoid the oil in any sort of ground paste mixes seperating for them, mix them up well. Put the lid on, turn upside down and leave in the fridge overnight.
Put the right side up and it will never seperate again, unless it is out of the fridge. The residue water left over after boiling the Kale can be taken hot or cold as per your preference. Sauces can be used with broiled chicken, meats, shrimp, as a dip for sushi, as a salad dressing.