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