Kale Recipes – Arlington Gardens

Ingredients

• 2 large bunches of kale
• ½ cup tahini
• ¼ cup tamari or shoyu
• ¼ cup apple cider vinegar
• ½ cup water
• 1-2 cloves garlic
• juice of one lemon
• pinch of sea salt
• 2 tablespoons nutritional yeast (or parmesan or sesame seeds or…)
• parsley, dry or fresh
• 1,5 litres (6 cups) of kale leaves, stems removed and torn into large pieces
• 30 ml (2 tablespoons) of olive oil
• Salt and pepper