Kale too seems to me to be less of a food and more of a garnish. It's the wilted green curly leaf that fruit gets placed on. It's a food groupie - hanging around with the rest of the band hoping that it can become cool by association.
In one of my random searches across the Internet I somehow came across the following recipe for Lemon Chickpea and Tofu stir fry. For some reason I printed it out, and, as I consumed way too much food the last two weeks at Hesychia I figured it was a good time to get back into healthy eating and try something new. This is the result.
Buy a block of Extra firm tofu. Put it between sheets of kitchen towel with a weight on top to draw out the moisture.
I was amazed and rather astonished as to how much fluid came out! I think I changed the paper towels three times of the course of the couple of hours that it sat in the refrigerator!
And here's everything else. 2 shallots. 1 lemon (juiced and zest). 1 cup of chopped Kale. I can of chick peas (drained), 2 small zucchini (finely chopped), olive oil and salt. Doesn't that all sound yummy????
Mix it all together and add the juice and the zest of the lemon and voila!
I was actually pleasantly surprised. The Lemon juice worked some kind of magic giving the kale and the tofu a nice flavor and tying the whole dish together.
Would I make it again? - Yes I would, and I even think I would serve it to others.
Any Issues? - I would double everything, that way I wouldn't be stuck with half a block of drained tofu in my freezer. Also the recipe said it made enough for 2 - 4 people. That seemed quite a wide margin to me, and as I was so hungry I ate all of it that means I just consumed food for 4-8 people!!! Oh well, at least it was healthy eating.
Is it possible to make Kale and Tofu Appetizing? -Yes, through the magic of lemon juice!