Kale with The Greenest Tahini Sauce


  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 1 pinch Pinch of Aleppo pepper or hot paprika
  • 2 bunch Tuscan kale, stems removed, torn into bite-size pieces
  • 2 tablespoons The Greenest Tahini Sauce
  • Kosher salt
  • Lemon wedges (for serving)

Recipe Preparation

  • Ingredient Info: Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and wholespice.com.

  • Heat oil in a large skillet over medium heat. Add garlic and Aleppo pepper and cook until fragrant, about 30 seconds. Add kale and 1 Tbsp. water. Cook, tossing, until kale is wilted and tender, about 3 minutes. Toss with tahini sauce, season with salt, and serve with lemon wedges.

Photos by Kimberley Hasselbrink