Name: Charred Kale With Citrus and Green Tahini
Yield: 4 servings
Ingredients: ¼ cup seasoned rice vinegar; ¼ cup tahini; 1 small garlic clove; 7 Tbsp. extra-virgin olive oil, divided; 1 cup (lightly packed) cilantro leaves with tender stems; Kosher salt; 2 bunches curly kale, ribs and stems removed, leaves torn into big pieces; 2 large oranges or small grapefruit (or a mix!); ⅓ cup store-bought crispy shallots or onions; 2 Tbsp. toasted sesame seeds

Charred Kale With Citrus and Green Tahini recipe

Photo by Emma Fishman, Food Styling by Yekaterina Boytsova

Enough with having to give free massages to stubbornly tough greens. In this dish, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

Recipe notes