serves 2 to 4 as a side dish
1 tblspn olive oil, 1 large bunch of Cavolo Nero, stripped of stems, washed & drained Salt, 4 tblsptahin, 2 tblsp fresh lemon juice
Choose a wide pan with sides, or a wok; either way, having a lid that fits is important. Film the bottom with the olive oil and set over medium heat. Add the kale and a few pinches of salt. Toss lightly with tongs so the kale is evenly coated with oil, then lower the heat and set the lid firmly on top of the pan.
Meanwhile, mix the tahini and lemon juice in a small bowl or coffee cup. The tahini may stiffen up a bit, which isn’t a problem. After about 5 minutes, check the kale and give it another toss. It should be wilted and there should be enough liquid in the pan to keep things moist and steaming. Add a little water if it seems too dry. Cover and cook another few minutes or until the kale is almost black in color and has a nice, chewy texture. Turn off the flame and add about half of the tahini sauce. Toss. Add more sauce if need, up to the entire amount, to coat the kale. Taste for salt. Serve hot.