A side of sautéed greens is an easy, elegant classic. But when I made them last week, I regretted it. Unfortunately, even one burner on the stove quickly heats up my small apartment more than one measly window unit can handle.
I turn to a vegetable that wilts beautifully without heat—the one and only, superfood kale. Massaged kale isn’t cooked, per se, but the dressing is worked into the leaves, taking on both the flavor and a softer texture.
How long the kale is massaged controls the softness—most massaged kale salads call for five minutes or less of massaging. Personally, I like my kale a lot softer, massaged for fifteen or more. Tahini adds an undeniable rich, nutty flavor and creamy texture that elevates this side to a memorable (not to mention addictive) dish. The antioxidant-packed pomegranate seeds brighten up the flavor profile, as do the mint and lemon juice.
For more sides of greens, see these recipes:
Healthy Spring Sautee of Overwintered Spinach, Leeks and Carrots
Braised Collard Greens with Masala Caramelized Onions
Quinoa & Greens
Grilled Treviso with Watercress and Creamy Blue Cheese