If you have kale growing in your garden, you might find yourself with more kale than you know what to do with. This hardy vegetable is easy to grow and is packed with iron, magnesium, vitamins A, C, K, and B6, fibre, calcium, and potassium. It’s also a good source protein, thiamin, riboflavin, and folate.
This recipe is a great and simple way to make a kale dish or any vegetarian dish more exciting. The original recipe is from Feed Life, and I’ve made a few small changes to the recipe to make it soy-free.
- 1 bunch kale destemmed and chopped (or other veggies)
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp tahini
- 2 tsp soy-free miso, such as chickpea miso (regular miso could also work, but it would not be soy-free)
- 1 tbsp coconut aminos or another soy sauce alternative
- 1 tbsp lemon juice
- Put the onions in a hot sauce pan and steam fry with a little water until translucent and brown.
- Turn down the heat to low and add in kale and garlic, and then cover.
- Whisk together the remaining ingredients in another bowl until the mixture is smooth.
- Pour the mixture over the kale when the kale is done, and cover for a minute with the heat turned off. Then mix everything together gently and serve.