Recipe | Tahini Greens, Tamari + Fried Garlic

Rosa and Margo Flanagan talk thrifty plant-based living & gardening, and share are recipe for ‘Tahini Greens, Tamari + Fried Garlic’

Two Raw Sisters - Winter edible garden

The Two Raw Sisters, Rosa and Margo Flanagan, have a unique approach to plant-based living.

Sisters and plant-based food educators Rosa and Margo Flanagan created Two Raw Sisters to educate people that plant-based food is not only healthy, but can be beautiful, economical and above all, delicious. With their Christchurch-based culinary school, nationwide workshops and cookbook (with another on the way), the Two Raw Sisters have aptly been dubbed “visionaries” of plant-based food in New Zealand. One of the ways they aim to break the perception that a plant-based way of eating is too expensive and time consuming to sustain, the duo focus on eating seasonal produce.

Margo, what are you and Rosa growing in your winter vegetable garden?

Our urban veggie garden is very simple and small compared to our old one we had when living rurally at mum and dad’s, so we’re picky about what we choose to grow each season. We always grow the veggies we use the most. Lots of herbs, spinach and kale — because we use them a lot in salads, plus it saves us so much money! We also grow broccoli, cauliflower, red onions and I’m going to try Brussels sprouts this winter!

What have you learned in your time of growing a garden?

I think our big tip would be to grow veggies you know you’re actually going to eat. If you live in town like we do, you have limited space, so play it safe and go with things you know are going to grow well and are low maintenance. Like I said earlier, we grow loads of spinach because it’s so expensive to buy and it’s so satisfying going out to the garden for most meals to pick your own homegrown veggies rather than taking it out of a plastic bag from the supermarket. Oh and another important tip, keep your veggie garden close to your house!

Two Raw Sisters -- Winter gardening - Sage Journal

What’s your favourite winter produce to cook with?

I always look forward to Brussels sprouts. And yams and parsnips are always a welcome alternative to all year round kumara and potato.

Can you share some of the key nutritional benefits of some of these winter veggies?

Brussels sprouts are from the brassica family which includes the likes of broccoli, cauliflower and kale. If you haven’t noticed already, they are my favourites by far! Not only are they so versatile in all sorts of ways but they are also one of the most nutrient dense vegetables. They have extremely high levels of antioxidants which fights off the free radicals within the body. By consuming lots of brassica vegetables, they will counteract these damaging free radicals by preventing oxidative stress, inducing detoxification enzymes, stimulating the immune system and decreasing the risk of cancers. So, eat your Brussels sprouts and lots of other brassicas!

What are some of your favourite ways to eat winter produce?

Brussels sprouts roasted with garlic and pumpkin seeds — so delicious! And our tahini greens, tamari + fried garlic’recipe is our favourite way to eat greens during the winter. This dish is so much more warming and comforting than just raw plain kale, plus totally addictive! {recipe below ↓}


tahini greens, fried garlic + chilli.JPG

RECIPE — Tahini Greens, Tamari + Fried Garlic

Serves 4 

2 tbsp light olive oil

1 red chilli, thinly sliced

5 cloves garlic, thinly sliced

Large bunch of kale

1 tbsp tamari

1-2 tbsp tahini

Method —

— In a wok or large pan, heat the oil over a high heat. Once the oil is hot, add the garlic and chilli.

— Fry off for 1-2 minutes until the garlic is nice and golden. Remove the garlic and chilli from the wok, leaving the frying oil, and set aside. Roughly rip up the kale and add to the wok. Add tamari and 1 tbsp water.

— Stir-fry the kale for 8 minutes or until it starts to become browned and crispy on some parts.

— Add to a bowl and drizzle with tahini and add fried chilli and garlic.



PHOTOGRAPHY: Malia Rose Photography & Margo Flanagan (recipe)

Explore the Two Raw Sisters’ cookbooks.