Charred Kale With Citrus and Green Tahini Recipe

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.1 cup cilantro leaves with tender stems2 large oranges or small grapefruit Blend vinegar, tahini, garlic, 5 Tbsp. oil, and 5 Tbsp. water in a blender or food processor until smooth. Add cilantro and purée until very smooth and bright green. Season dressing with salt.

Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 Tbsp. oil.Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh.

You guys should take down Brads pickled egg video, because it can kill people if they follow what he did. It can cause botulism, when making them you can't poke them[which he did], according to the CDC. Normaly they would be fine because the acidity keeps

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