Tags
asian flavors, greens, lunch, moosewood restaurant cooks at home, quick lunch, side dish, swiss chard
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.