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Bekana with Sesame, Cashews and Currants

Bekana stands up well to the richness of tahini and cashews. Feel free to substitute any hearty green like pac choi or kale. 

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2 heads bekana
1/4 cup tahini
1 lemon, zest and juice
1/4 cup water
1/2 tsp salt
1/2 cup cashews
1/2 cup currants
1/4 cup apple cider vinegar
1 T brown sugar


  1. Wash and dry the bekana.
  2. Combine the currants, vinegar, and sugar and let sit 10 minutes.
  3. Whisk together the tahini, water, lemon, and salt. 
  4. Roughly chop the cashews.
  5. Heat a frying pan over high heat until smoking hot. 
  6. Add a glug (1/4 C of neutral oil) and sautee the bekana. 
  7. When bekana is wilted and has light coloring on the leaves, remove from the heat
  8. Drizzle with the tahini dressing and garnish with the cashews and currants.