Recipe: Black Kale, Almonds, and Pomegranate Seeds with Garlic Tahini Dressing

From the Vitality Food Feature ‘WINTER COMFORT FOODS‘.

by Alex Shires
(Serves 4)

Ingredients

• 1 bunch black kale, chopped
• 1 large lemon, juiced
• 2 Tbsp flax or olive oil
• 1/2 tsp pink rock or grey sea salt
• 1/4 cup almonds, raw, unsalted
• 2 Tbsp pomegranate seeds
• Dressing Ingredients:
• ½ cup tahini
• ¼ cup lemon juice
• 1 clove garlic, crushed
• 1 Tbsp coconut aminos (or tamari)
• ½ tsp sea salt
• 1 cup water

1) De-stem and chiffonade (thinly slice) the kale.

2) Mix kale, lemon juice, flaxseed oil, and sea salt in a large bowl.

3) Using hands, rub oil mixture into kale until fully coated and starting to soften. Set kale aside for 5-10 minutes.

4) In a dry pan, lightly toast almonds over medium heat, 1-2 minutes. Remove from pan to cool.

5) Add all dressing ingredients to a food processor or high-powered blender. Blend until well combined.

6) Toss kale mixture with 1-2 Tbsp of dressing.

7) Top with toasted almonds and pomegranate seeds to serve.