Stir fried kale with tahini, chilli and soy

General

• Source: Ottolenghi
• Prep 10 min
• Cook 10 min
• Serves 6

Ingredients

• 2 tbsp sunflower oil
• ½ tsp sesame oil
• 4 garlic cloves, peeled and thinly sliced
• 2 red chillies, deseeded and thinly sliced
• 500g curly kale, stems removed and discarded (500g net weight)
• 1 tbsp light soy sauce
• 1½ tbsp toasted sesame seeds
• 1 tbsp lime juice

For the sauce

• 120g tahini paste
• 1½ tbsp light soy sauce
• 1½ tsp rice vinegar
• 1½ tsp mirin (Japanese rice wine)

## Procedure

1. Whisk all the sauce ingredients in a small bowl, add three to five tablespoons of water (the amount you need will depend on the tahini, so add gradually), and whisk until the sauce is thick but pourable, a bit like honey. Set aside.
2. Now for the stir-fry. Heat both oils in a large saute pan on a high flame, then fry the garlic and chilli for one to two minutes, until the garlic is golden. Lift out the garlic and chilli, and reserve – you’ll be using them to top the finished dish.
3. Pile as much kale as possible into the hot pan, add the soy and a tablespoon of water, and cook to wilt down. As the greens collapse, add more kale to the pan and cook, stirring regularly, for three to four minutes, until the kale is cooked yet crunchy and there is no liquid left in the pan. Stir through the sesame seeds and lime juice, and take off the heat.
4. Spoon the greens on to a platter and drizzle the sauce over the top (hold a bit back to serve on the side, if you wish). Scatter the fried garlic and chilli on top, and serve.