This Miso Tahini Warm Kale Salad is the perfect light and savory side dish.
Ever since the chilly fall weather has officially arrived in my neck of the woods, I’ve been slinging pretty much exclusively comfort food, because what’s better than eating a big bowl of chili while wrapped up in a pile of blankets while the wind howls outside? Not. A. Lot.
That said, I’ve really been craving something lighter and fresher.
Enter this Miso Tahini Warm Kale Salad, here to save the day!
This salad is SO simple, and the perfect salad for colder months. The dressing consists of three ingredients, and the salad itself is substantial enough to serve as a light main course.
I had never really tried miso at home until a few months ago, when I was prescribed two weeks’ worth of pretty heavy-duty antibiotics, which I’m sure obliterated all of my bad AND good stomach bacteria. I started taking probiotics to help rebuild the good stuff, and I also started drinking a cup of miso soup every night before bed.
Like other fermented foods, miso helps maintain the good flora that promotes gut health. It also provides a whole slew of other nutrients, and has been heavily linked to disease prevention.
And even better, it tastes good.
It tastes ESPECIALLY good paired with tahini and a little garlic. Then tossed with some sautéed kale. And topped with the perfect soft-boiled egg.
Are you hungry yet?
- 6 cups kale, roughly chopped
- 1 tbsp olive oil
- 3 tbsp tahini
- 1 tbsp miso paste
- 1 tsp garlic powder
- ¼ cup warm water
- Heat the olive oil over medium heat in a large sauce pan and add the kale. Cook for 2-3 minutes, stirring constantly. You want the leaves to wilt and soften only slightly. Set aside.
- To make the dressing, begin by dissolving the miso paste in the warm water. Then add the tahini and garlic powder, and stir well to combine.
- Toss the kale with the miso tahini dressing, top with a soft boiled egg and enjoy!