to eat, Asian Style Kale
Kale is a super nutritious food, you can read about all it’s great benefits here. Its so good for you that even cooking it down a bit helps to breakdown the fibrous leaves so that the nutrients are more easily absorbed into your system when you eat it. Raw it’s a very bitter leafy green. But many people eat heaps of it for all the nutrition. Some people make kale chips by washing and drying the leaves then misting with olive oil, sprinkling with salt and baking until crunchy. Other people juice the kale and drink it. I wanted to figure out a way to really enjoy the kale because I’ll be completely honest, I’m more of a chocolate ice cream kinda girl than the tough bitter greens kind.
I came up with this recipe on my own by combining the flavors and textures that my husband and I enjoy and as an added bonus, the girls like it too!
Here’s what you will need:
2-4 shallots cut small
4-6 garlic cloves, sliced thin
1 pkg drained and dried extra firm tofu, crumbled
2 tbl spoons sesame oil
2 tbl spoons soy sauce
2 tbl spoons rice vinegar
Rinse with really cold water to stop the cooking, strain well. In a deep saute pot heat the olive oil on medium heat and saute as much garlic and shallots as you have the energy to peel and cut. When the shallots and garlic slices are becoming translucent add the kale and tofu. Stirring constantly while heating on medium low add each of the sauces, sesame, soy, rice vinegar and soy. All the quantities are guesstimate. I add these based on taste.
I would recommend that you add a little of each and taste as you go along. Cook until the tofu is thoroughly heated.
It makes about four servings and can be stored in the fridge for a few days and reheated in the microwave.
let me know how you like it.
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