Monday, December 26, 2016
Every once in a while I come across a recipe I just have to share. Enjoy this one, and get your leafy vegetables!
The key to this recipe is using fresh kale chopped finely so it cooks in less time. This is a delicious fast way to include a nutritious green leafy vegetable, rich in calcium and vitamins, along with the benefits of soy. It’s a great choice for women with hot flashes and who want to maintain healthy bones.
2 tablespoons olive oil
3 cups finely chopped kale
½ pound tofu, cubed
2 to 3 cloves of garlic, chopped finely
Salt and other seasonings such as onions, ginger, and freshly ground back pepper
Heat the olive oil in a skillet over medium-high heat. Add the
kale, tofu, and garlic and sauté until the kale is deep green and
tender. Remove from the heat and season to taste with salt
and your choice of other seasonings. Serve over pasta, brown
rice, or alone.
Yield: 4 servings
—Hari Kaur KhalsaPer serving: 193 Cal.; 44 GI; 7g Prot.; 6g Carb.; 1g SFA; 7g MUFA;
1g PUFA; 0.1g Omega-3; 171mg Calc.; 27mg Sod.; 307mg Pot.; 2mg Iron;
13mg Phytoestrogen; 1g Fiber
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Kale with Tofu appeared first on
Mache Seibel, M.D..
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