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Have you ever had greens in the fridge that you needed to use, but were stumped on what to do with them? I had swiss chard that I wanted to use today, and came up with this recipe.  If you don’t have swiss chard, but do have kale, collards or spinach, that’s fine.  I think any greens will do.

This is a simple recipe that is full of bold flavors.  I made it for lunch (it would also make a great side dish, with or without the baked tofu).  My kids gobbled it up, had seconds and asked for more, but there were none!

Eating a lot of greens is a goal of mine this fall to help keep our immune systems in top working order.  I’m working on a post that will detail my plan to keep us healthy – it’s coming soon!

This recipe was adapted from the Moosewood Restaurant Cooks at Home cookbook.

Ginger Tamari Greens with Baked Tofu

  • 2T sesame oil (not toasted)
  • 2 garlic cloves, minced
  • 1 inch of ginger, grated
  • One bunch of swiss chard, stems removed and cut into fine ribbons
  • juice from one lime
  • 1 tsp of tamari
  • 1 tsp of coconut nectar (or other liquid sweetener), optional to balance the bite of the lime juice
  • 4 oz organic baked tofu, cut into a small dice (I used “savory” from Trader Joes, but you can also make your own)
  • 1/4 c cilantro, chopped

Heat oil in skillet.  Saute ginger and garlic in oil for about minute or two.  Add swiss chard ribbons and cook until wilted (just a couple minutes).  Add diced tofu.  Sprinkle with tamari and lime juice; stir.  Add optional coconut nectar; stir.  Add cilantro and serve.

You can serve over brown rice or other grain.  We just had it on its own.

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