I can’t remember where I first found the recipe that started me roasting kale with tahini and garlic. (Here’s one I found on a recent search) All I remember is that my teenage daughter loved it. She’d never touch kale with  ten foot pole before, now she ASKS for it.

It’s the creaminess of the tahini and the flavor of the garlic. So I got a new shipment of K-Mama Sauce, and decided it would be fun to try a batch of creamy over roasted Kale with some K-Mama Sauce thrown in (basically a spicy Korean bbq sauce created mostly with gochujang, which is basically a spicy Korean miso).

Because I also read this article about yet another reason we should be eating Kale (this time focusing on the prohibitive growth qualities of Lutein which is found in Kale, watercress, cilantro, parsley, etc).

OMG it was delicious. You could use the original, non spicy version of K-Mama or a different gochujang, but why? The slight burn on your tongue is complemented totally by the creamy tahini.

Check it out.


  • about 1/2 lb. fresh kale (I am super lazy so buy chopped, wash kale from Trader Joes)
  • about a tablespoon of lemon juice
  • 4 garlic cloves minced
  • 1/4 cup tahini
  • 3 tbsp. olive oil
  • 2-4 tbsp. K-Mama Spicy Sauce or other gochujang


  1. Preheat oven to 375. Line  baking sheet with parchment paper.
  2. Whisk lemon juice, tahini, garlic, olive oil and K-mama sauce together in a small bowl. Add salt and pepper to taste.
  3. Tare kale into chip-sized pieces and remove stems. Toss the kale into the bowl. Toss gently until your kale is evenly coated.
  4. Arrange kale pieces in a single layer on baking sheets. Bake for about 15-20 minutes or until kale pieces are just slightly starting to brown/crips on the edges.