Black Pepper Free Za'atar-Tahini Collard Greens
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Learn more →Ingredients
4 servings
- 1 large bunch collard greens (about 1 lb), stems removed, leaves cut into 1-inch ribbons
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ½ cup water
- ¼ tsp salt, plus more to taste
For the tahini sauce
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 2–3 tbsp water, to thin
For serving
- 1 tbsp za'atar
- 1 tbsp toasted sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, lemon juice, and 1 tbsp olive oil until smooth. Add water 1 tbsp at a time, whisking until the sauce is pourable and coats the back of a spoon. Set aside.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
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