Sorghum Tahini Sauté

Our friends at Harvard University developed this Sorghum Tahini Sauté recipe for us!

Click here to view and print the PDF version of this recipe.

Servings: 30
Serving Size: 8 ounces

Ingredients

6 Ounces Tahini, paste
3 Ounces Soy sauce, lite
5 Pounds Kale, clean
1 Pound Sorghum
3 Ounces Garlic, peeled
1 Pound Onions, white, diced
1 Pound Peppers, red, fresh
4 Ounces Olive oil, extra virgin
1 Ounce Salt, kosher
0.25 Ounce Black pepper, ground
1 Pound Tomato, sangria, heirloom, cherry
1 Pound Summer squash
2 Ounces Ginger, minced

Preparation

1. Bring 12 cups of water to a boil. Add 4 cups of sorghum. Cover and lower heat. Cook al dente, 45
minutes to 1 hour. Check and adjust cooking time as needed.
2. Drain, rinse and cool sorghum. Set aside.
3. Mince garlic, dice peppers 1/2″, dice summer squash 1/2″. Heat flat top to 350 F. Add olive oil, once
heated add garlic, ginger and onions. Sautee 20 seconds.
4. Add diced peppers, tomatoes and diced squash to flat top. Season with half salt and half peppers.
5. Add sorghum. Sautee until peppers and onions begin to sear. Add tahini. Toss ingredients on grill with
spatula to incorporate tahini.
6. Add kale. Cook until kale begins to wilt. Finish with soy sauce. Adjust with remaining salt and pepper as
needed.
7. Transfer to serving dish.