Kale is easy and, despite its status as a hardy brassica, it can also be quick. Add some raisins and tofu, serve over rice; now you’re talking about a quick and easy potential kid-pleaser that should be on every weeknight go-to list.
My fast and easy kale recipe began as an adaptation to one of the first recipes I tried out of Madhur Jaffrey’s World Vegetarian cookbook. Wanting a complete meal, and in desperate attempt to get my three-year-old to accept it as a dining option, I started throwing some tofu at it. The result was stunning, and is now firmly ensconced in my family’s favorites list.
Fast and easy kale with raisins and tofu
1 lb Kale, stems removed, washed and sliced thin
1/2 brick firm tofu, cubed
3 tbsp cooking oil
3 gloves garlic, peeled and lightly crushed
1 dried chili
2 cups chicken or vegetable stock
Heat oil in large saucepan over high heat. Add tofu, garlic and chili and stir fry until garlic is turning golden.
Add raisins and stir once or twice.
Add Kale and stir for 1 minute until slightly wilted.
Add stock and stir to mix. Lower heat and let simmer for 20-30 mins or until kale is tender.
Remove lid and boil off any excess moisture remaining.
Take out chili and season with salt to taste.
Serve over rice.