Stir Fried Kalettes with Tahini, Chilli & Garlic
Give your side dishes a little more than a second thought. Treat them as the main dish. Elevate them from the ordinary into something different, something you’ve never had before, something that people keep reaching for until it’s all gone. What’s good, apart from the taste, is that this recipe is so quick and easy to follow that you may find yourself doing it again and again. Oh well, when it’s this good, that’s not so bad.
PREP TIME: 20 mins
- 3/4 Pack Kalettes
- 2 Tbsp Sunflower Oil
- 1/2 Tsp Sesame Oil
- 4 Garlic Cloves, Peeled And Thinly Sliced
- 2 Red Chillies, Deseeded And Thinly Sliced
- 1 Tbsp Light Soy Sauce
- 1 1/2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Lime Juice
For The Sauce
- 120g Tahini Paste
- 1 1/2 Tbsp Light Soy Sauce
- 1 1/2 Tsp Rice Vinegar
- 1 1/2 Tsp Mirin (Japanese Rice Wine)
Whisk all the sauce ingredients in a small bowl, add three to five tablespoons of water (the amount you need will depend on the tahini, so add gradually), and whisk until the sauce is thick but pourable, a bit like honey. Set aside.
Wash the Kalettes, separate the leaves and dry thoroughly.
Heat both oils in a large sauté pan on a high flame, then fry the garlic and chilli for one to two minutes, until the garlic is golden. Lift out the garlic and chilli, place in a separate dish.
Add the Kalettes into the hot pan, add the soy and a tablespoon of water, and cook to wilt down. As the greens collapse, add any additional Kalettes leaves to the pan and cook, stirring regularly, for three to four minutes, until the Kalettes are cooked yet crunchy and there is no liquid left in the pan.
Stir through the sesame seeds and lime juice and take off the heat.
Spoon the greens on to a platter and drizzle the sauce over the top (hold a bit back to serve on the side). Scatter the fried garlic and chilli on top, and serve.