Greens w/ Tahini Yogurt Herb Sauce
This sauce is good on most any vegetable but here it enriches simply blanched collard raab and purple sprouting broccoli.
Serves 4 as a side
Variations:
Use blanched or roasted broccoli, cauliflower instead of the raab
Add toasted, chopped walnuts or nuts/seeds of your choice for crunch and heft
1 bunch collard or kale raab or rapini, washed
2 teaspoons salt
Tahini yogurt sauce
3 tablespoons tahini
3 tablespoons plain yogurt (preferably whole milk–Greek works fine too)
Water to thin to desired consistency
1 tablespoon olive oil
1 stalk green garlic or 1 clove regular garlic, minced (if using green garlic, use as much of the green stalk as feels tender and easy to chop)
1 cup fresh tender herbs, finely chopped (parsley, mint, chives, sorrel, cilantro, chervil)
1 tablespoon lemon juice (about half a lemon’s worth) or to taste
1/4 teaspoon salt, more to taste
1. Bring a large pot of water to a boil. Add salt and the raab, cover and bring back to a boil. Blanch for 2-3 minutes or until the stems are just tender. Drain well and set aside.
2. Mix sauce ingredients in a medium bowl, thinning with water as needed to get a smooth but not too runny consistency. Taste and adjust with salt and/or lemon juice as needed.
3. Serve warm or room temperature greens with the sauce.
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