sautéed kale with scallions and cubed tofu

The relentless rain has dampened most everything from soil to spirits.  This morning called for a sizzling, strengthening dish.


Serves 2


½ bunch Winterbor kale

3-4  scallions

1/3 brick of tofu (The Bridge brand)

2 Tablespoons sesame oil (Spectrum, refined for medium heat)

1 Tablespoon soy sauce (Johsen organic)


Wash the kale and scallions well.

Cut the scallions on a diagonal into thin slices.

Cut away the tough bottom part of the kale’s spine.

Leave the upper spine and chop the kale into 2-inch-wide strips.

Rinse the tofu and then cut it into ¼ to ½ inch cubes.

Heat a cast iron or stainless skillet on a medium to low flame.


Add the sesame oil and then add the tofu, allowing the cubes to brown on all sides.

While they are browning, add the sliced scallions to the pan, turning them so they get cooked on all sides.

When the tofu is browned and the scallions a bit wilted, gently spill the soy sauce onto the tofu and watch it begin to sizzle.

Turn the tofu cubes so they absorb the soy sauce on all sides.IMG_2644

Add the chopped kale to the perimeter of the skillet.

Pour about 1/8 cup water over the kale.

When the kale is wilted but still bright green, remove from pan.


fyi:  one cup of kale has 36 calories, fulfills 89% of the recommended daily intake of Vitamin C, five times the recommended daily intake of Vitamin K and 354% of the recommended daily intake of Vitamin A.