1 clove garlic, chopped
3 T tahini
1-1/2 to 2 T lemon juice
1/4 t salt
3/4 C water
15 oz loosely packed greens, such as spinach, swiss chard, or dandelion greens
2 T toasted sesame seeds
In a blender, blend the garlic, tahini, lemon juice, salt, and 1/4 C water. Bring the remaining 1/2 C water to a boil in a 12-inch skillet over medium-high heat. Toss in the greens, one handful at a time, and cook until wilted. Drain well and toss with tahini mixture. Garnish with sesame seeds.