1 pound collard greens, coarsely chopped
2 potatoes, cubed
3 cups water
3 veggie bullion cubes (to equal 3 cups broth)
1 to 3 teaspoons masala curry powder
1 pound cubed extra firm tofu
3 tablespoons canola oil
2 to 4 cloves minced garlic
1) In a big skillet, add the greens, water and bullion, and set to boil for 20 minutes. Add cubed potatoes and boil for another 10 to 15 minutes. Add masala curry powder to taste. By the end of the boiling, the water should be about gone, and the mixture may be starting to brown. Let it brown a bit, but watch it so it doesn't burn. If necessary, add a bit more water to give the greens and potatoes plenty of time to cook all the way through. Make sure to cook long enough that the potatoes are cooked.
2) While the boil-down in happening, drain and pat-dry the cubed tofu. In a smaller skillet, saute tofu in very hot oil till browned on all sides; remove with slotted spoon and set aside.
3) Add the tofu to the mixture. Add garlic to hot left-over oil and watch it like a hawk till it just begins to turn brown. Immediately dump the garlic and hot oil into your greens mixture.
Stir and enjoy!
Source of recipe: Had some collards languishing in the veg crisper, had some Masala curry powder I like on garbanzos (different recipe) and had learned some years ago from a kale recipe about pre-browning garlic -- that's the secret!