kale + radicchio

The pinkish red, green and brown of this bittersweet dish reflects the slight reddening of the leaves on the trees, the nip in the air and the bittersweet feeling I have at summer’s end.

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serves 4

INgredients

For the tofu

2 squares firm tofu

1 Tablespoon mustard

1 Tablespoon white (chickpea) miso

¼ cup soy sauce

1 teaspoon grated ginger

1 Tablespoon brown rice syrup

2 Tablespoons grape seed oil

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For the veggies

1 head radicchio

1 bunch kale

1 Tablespoon sesame oil (for medium heat)

1 Tablespoon soy sauce

2 squares grilled tofu (I used leftover from last night’s dinner, but see recipe here)

Process  

For the tofu  

Wash the tofu and place it in a 2-inch-deep flat glass or ceramic dish. In a small bowl, whisk the mustard, miso, soy sauce, ginger and brown rice syrup together. Pour the marinade over the tofu squares and let marinate for 20 minutes to 2 hours. Heat the grape seed oil in a small cast iron or stainless steel skillet. When the oil is hot, add the tofu, browning it well on each side. Remove from pan and dredge on a brown paper bag. Cut each square into two triangles and set aside.

For the veggies 

Carefully peel the large radicchio leaves away, separating them from the head.

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Wash them well. Dry them and place the raw leaves on individual plates.

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Wash the kale well.

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Trim the kale, removing the tough bottoms of the spines.  Chop the kale into small inch-wide strips.

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Heat a cast iron (shown here) or stainless steel skillet on a medium flame for 1-2 minutes. Add the sesame oil and then the kale. Use cooking chopsticks to sauté the kale on all sides.

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When it begins to wilt, add the soy sauce; when it is well-dispersed and the kale is soft, turn off the flame.

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Place the cooked kale inside the radicchio leaves.

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Top each one with a piece of grilled tofu, if desired. Note: the tofu adds protein, but the dish is delicious with or without tofu.

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©Nancy Wolfson-Moche 2013