Charred Greens, Tahini, Peanut Recipe

Prep greens

Wash the kale and collard greens thoroughly. Remove and discard thick stems, then tear leaves into large, bite-sized pieces. Dry thoroughly using a salad spinner or clean kitchen towel so they char rather than steam.

Heat pan

Place a large heavy-bottomed skillet or cast-iron pan over high heat until very hot, about 3–5 minutes. You should see faint wisps of smoke.

Char greens

Toss the greens with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl. Add the greens to the hot pan in batches if necessary, pressing them down so leaves contact the pan. Let each side sit undisturbed for 45–60 seconds until nicely charred, then flip or stir to char other areas. Total cooking time 4–6 minutes until wilted but still bright and slightly crisp at the edges.

Finish

Remove the greens to a serving bowl. While still hot, grate the lemon zest over the greens and squeeze half the lemon over them. Toss to combine and set aside while you prepare the dressing and peanut garnish.

In a medium bowl, whisk 4 tablespoons well-stirred tahini with 3 tablespoons warm water to loosen. Add 1 teaspoon soy sauce or tamari, 1 teaspoon rice vinegar, 1 teaspoon maple syrup (or honey), the grated garlic clove, 1 teaspoon smoked paprika, and a pinch of salt. Whisk until smooth and pourable; if too thick, add additional warm water 1 teaspoon at a time until you reach a drizzling consistency. Taste and adjust: add more acid (vinegar) for brightness, or more sweetener for balance.

Toast peanuts

Heat 1 teaspoon neutral oil in a small skillet over medium heat. Add 3 tablespoons coarsely chopped peanuts and toast, stirring frequently, 2–3 minutes until aromatic and beginning to color. Remove to a plate to cool slightly.

Toast sesame

In the same small skillet (no additional oil needed), toast 1 teaspoon sesame seeds over medium heat 30–45 seconds until fragrant. Combine with toasted peanuts.

Mix in 1 teaspoon chili flakes (adjust to heat preference) with the peanuts and sesame; set aside. If using herbs, roughly chop 2 tablespoons cilantro or parsley and reserve for finishing.

Place the warm charred greens in a shallow serving bowl. Drizzle the tahini dressing evenly over the greens (use all or as much as you like). Scatter the toasted peanut-sesame-chili crunch over the top. Finish with the remaining lemon half squeezed over everything if desired, and sprinkle the chopped herbs for color and freshness.

Serve warm or at room temperature as a side dish or light main. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat briefly in a hot skillet to refresh char before serving.