Dukkah Dusted Kale

Dukkah, pronouced do-ah, is an Egyptian/Middle Eastern dipping spice - often used when dipping bread in olive oil, and then dipping in the dukkah.  Often made with hazelnuts, it can be made with a variety of nuts and spices. It's more that the final result is a jar full of a crumbly spiced nut topping.

Someone asked me if I had ever tried any, and no, so I got to researching. This is the best explanation I've found to far.  I pulled out the Egyptian cookbook I bought in Egypt (which is written in Spanish as it was the only version left at the airport souvenir shop), and found its recipe for Dukkah, which I chose to follow, more or less.

I used walnuts, as I thought that was what nueces meant in spanish, and I would use hazelnuts next time. I mixed sesame, coriander seeds, walnuts, cumin seeds. Toasted in oven for about an hour at 175-200f. And then put 1/3 at a time in the blender and ground it up, but not pulverize.

I made the dukkah yesterday, and used it today for this recipe.

Steam, 2 minutes in microwave
1 cup kale, ripped to bit size pieces
2 tsp cooking sherry

Mix steamed kale with
5 cherry tomatoes, halved
6 green olives (castelverano)
3 black olives

Serve mixed up kale and veggies on plate and
Dust with 2 tablespoons of kale.

Rated a 4.7 on the Kale Scale.