Warm Kale Salad
2 tablespoons olive or vegetable oil
1 tablespoon tahini
2 tablespoons sliced garlic or leeks
2 tablespoons sliced almonds
6 to 8 ounces extra firm tofu, pressed and cubed to 1/2", optional
2 large carrots, sliced
2 tablespoons raisins
1 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
10 large kale leaves, cut into bite sized pieces
1 tablespoon lemon juice
1 tablespoon soy sauce
1. Heat the olive oil and tahini in a large saucepan or wok on medium heat. Add the garlic, almonds, and tofu (if using) to the pan.
2. Stir to coat the tofu and cook until it starts to brown slightly. Add the carrots, raisins, ginger, and cayenne. Cook until the carrots are tender and the tofu has browned.
3. Lower the heat and add the chopped kale, lemon juice and soy sauce. Mix thoroughly to coat kale with juices and spices. Cover and cook on low heat until kale wilts. Remove from heat and serve hot.
Source of recipe: I bought a beautiful bunch of kale at the farmer's market one Sunday and was looking for recipes to make. I found a really simple recipe for a kale and carrot dish and decided to play around with it.
SO HOW'D IT GO?
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