B NOURISHED: HAIL TO THE KALE
Tahini Kale Salad with Dates and Almonds
1 bunch kale, chard, or spinach
1 tablespoon tahini
1 teaspoon honey
1 teaspoon lime or lemon juice
1/4 teaspoon sriracha
1/4 teaspoon toasted sesame oil
1 tablespoon olive oil
1 teaspoon water
1/4 cup sliced almonds
2 to 3 medjool dates, pitted, sliced
1 green onion, sliced
Salt and freshly cracked pepper
Remove stems from greens, lay in a flat pile, and roll up tightly. Slice crosswise into very thin strips.
Whisk tahini, honey, juice, sriracha, and oils until smooth. It will be quite thick. Add water a bit at a time until it is smooth and creamy, but not too runny. Toss greens, almonds, dates, and green onions with dressing. Season with a pinch of salt and some cracked pepper.