For those who’ve not already jumped on board, it’s time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F, with the rack in the upper third.
Step 2
Toss the potatoes with the oil and 1/2 teaspoon of the salt and the pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in the sliced garlic and roast 10 minutes more. Sprinkle with the cheese and roast until the cheese is melted and golden in spots, about 5 minutes more.
Step 3
Purée the tahini, water, lemon juice, minced garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit more water if sauce is too thick.)
Step 4
Toss the kale with the hot potatoes (to wilt the leaves) and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.
