Raab with Tahini Yogurt Herb Sauce
Serves 4 as a side.
1/2 lb. Red Dog raab mix
2 teaspoons salt
Tahini yogurt sauce
3 tablespoons tahini
3 tablespoons plain yogurt (preferably whole milk–Greek works fine too)
Water to thin to desired consistency
1 tablespoon olive oil
1 clove garlic, minced
1 cup fresh Red Dog curly parsley
1 tablespoon lemon juice (about half a lemon’s worth) or to taste
1/4 teaspoon salt, more to taste
Bring a large pot of water to a boil. Add salt and the raab, cover and bring back to a boil. Blanch for 2-3 minutes or until the stems are just tender. Drain well and set aside.
Mix sauce ingredients in a medium bowl, thinning with water as needed to get a smooth but not too runny consistency. Taste and adjust with salt and/or lemon juice as needed.
Serve warm or room temperature greens with the sauce.