This is the simplest, most satisfying vegan winter lunch I know. With a little multitasking, you can pull it off in ten minutes.
extra virgin olive oil
1 small onion
1 small bunch of kale, rinsed
1 tablespoon tahini
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon salt
black pepper and paprika (optional)
2 slices of your favorite bread
one clove garlic
Sliver a small onion and saute it in either a little olive oil or just plain water over medium-high heat, stirring frequently. Chop the kale and add it to the pot once the onion has begun to soften. Add a splash of water and a lid. Let this steam just a few minutes before removing from the heat.
For this dish, I prefer my kale brilliant green and not entirely wilted, so I’m careful not to overcook, erring on the side of not cooked enough and making sure to remove the lid when the green looks just right. If the kale is close to ready but still too raw for your taste, remove it from the heat and leave the lid on while you prepare everything else. It will continue to steam under cover.
Put your bread in the toaster and make the dressing, combining tahini, lemon juice, water, and salt. To keep things simple, I use a clean jelly jar with a tight-fitting lid and shake to combine. I might add a grind or two of black pepper, and maybe a dash of paprika if I’m in the mood.
Unless there’s still a lot of water in the bottom, dress the greens and onion right in the pot.
I made the garlic toast pictured here with Food For Life brand China Black Rice bread, but you can use whatever you enjoy most. Cut open your clove of fresh garlic and rub it on the toast, then dress with good extra virgin olive oil and nutritional yeast. The result is a garlicky, almost cheesy crouton-toast which compliments the kale perfectly and, in my opinion, absolutely satisfies.
If you’re not vegan and you crave a little protein boost, add a boiled or poached egg and a dash of hot sauce to this meal and you’re in heaven. If you’re vegan, replace the egg with lima or butter beans.