A few weeks ago I told you about the salad queen that lives next door. The one that made the red quinoa, sweet potato and balsamic roasted beetroot salad. Well, this side dish is another one of her fab creations that was concocted in a flash one afternoon in Lagos.
I cannot remember when last I wanted to eat a side dish that is meant for many guests, by myself. It is SO enjoyable. When I tested the recipe I literally ate the whole bowl for dinner and was craving it again the next day.
So, this side dish takes about 15 minutes to prepare. You can make it instantaneously just before you serve dinner.
I have seen a few kale varieties and for this specific recipe I suggest you use curly kale and not the flat leaf kale, because it will not crisp up very well. I also suggest that you rather chop up too much kale than too little, as it loses a lot of volume during the cooking process.
This recipe has no exact measurements, because it is easily adaptable to the number of mouths you want to feed. But as I mentioned, rather cook a big bag of kale than ending up with only few crispy kale leaves per person. You need to be watching the oven as the kale might burn if you don’t mix the leaves often.
A great tip that Willemien also gave me was that she uses a fork to mix up the tahini in the jar and then drizzles it over the kale. It really works!