Charred Kale with Citrus & Tahini

ingredients

1/4 cup seasoned rice vinegar

1/4 cup tahini

1 clove garlic

4 tablespoon extra-virgin olive oil, divided

1 bunch of kale torn into big pieces *1 bunch equals around 6 ounces

1 large orange or grapefruit (or a mix of both)

1 tablespoon toasted sesame seeds

kosher salt

instructions

Blend vinegar, tahini, garlic, 2 tablespoons olive oil, and 2 tablespoons water in a blender or food processor until smooth. Season dressing with salt.

Heat 1 tablespoon of olive oil in a medium skillet, preferably cast iron, over medium-high heat. Add half of the kale to skillet and cook, undisturbed, until charred underneath and bright green (about 1 minute). Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 tablespoon oil.

Drizzle half of dressing over kale. Toss to coat. Taste and season with salt.

Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh. Slice citrus however you want, working to avoid the central axis, which contains most of the seeds (you can slice into ¼" thick rounds or cut into 1" pieces; they don’t need to be an exact shape or size). Scatter citrus over kale.

Drizzle salad with more dressing (you’ll probably have some left over). Top with sesame seeds.

*makes two servings. adapted from Bon Appetit