Friday, September 28, 2012

Greens And More

With the change in seasons I am making sure to use greens in my meals while they are still available at the grocery store. Perhaps it because I live in Illinois but during the fall & winter I have a very difficult time finding any kale, mustard & collard greens, swiss chard, and purslane at the grocery store. I find this surprising because the growing season for most of these greens is from July-December.

One 12 inch Skillet
I TBSP Canola Oil
Equal Parts Cleaned/Diced Kale, Mustard Greens, Collard Greens, Swiss Chard, & Purslane (Optional)
1/2 Cup Diced Red Bell Pepper
1 TBSP Minced Garlic
1/8 TSP Sea Salt
1 Package Nasoya Organic Cubed Firm Tofu Rinsed/Drained (or Other brand)
1 TBSP Tabasco Chipotle Sauce ( I have not found any substitutes for this unless you make your own)

Heat Oil On Medium High Heat
Add in Everything And Saute Till Greens Are Slightly Wilted and Peppers are Soft

Ready to Cook

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