warm kale salad

By Jody

Ingredients

• 10 large kale leaves, cut into bite sized pieces
• 2 large carrots, sliced
• 2 tablespoons sliced garlic or leeks
• 2 tablespoons cup sliced almonds
• 2 tablespoons raisins
• 2 tablespoons olive or vegetable oil
• 1 tablespoon tahini
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cayenne pepper
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 6 to 8 ounces extra firm tofu (optional)

Details

Adapted from vegweb.com

Preparation

Step 1

1) Slice the tofu into 1/2' blocks and press to remove excess water. Cut into 1/2' cubes.

2) Peel and slice the carrots (I use the vegetable peeler to slice the carrot in thin, flat strips). Slice the garlic/leeks. Remove the stems of the kale leaves, lay them flat on top of each other and cut into 1" pieces. Meanwhile, heat olive oil and tahini in a large saucepan or wok (woks work great for this recipe!) on medium heat.

3) Add the garlic, almonds and tofu to the pan. 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.

4) Lower the heat and add the chopped kale, lemon juice and soy sauce (add more ginger and cayenne if desired). Mix thoroughly to coat kale with juices and spices. Cover and cook on low heat until kale wilts. Remove from heat and serve hot.