[Update my dinner status], I'm making this tonight.
30 chefs marked this as Favorite
Servings: 3 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
- 2 tablespoons Toasted sesame oil
- 1 medium Onion chopped (optional)
- 1/2 pound Tofu cubed (optional)
- 2 tablespoons Tamari soy sauce
- 1/4 cup Dulse loosely packed, and coarsely chopped (adjust to taste)
- 1 bunch Collard greens , leftover, or partially cooked (or other favorite greens)
- Lemon juice , rice vinegar, Chinese black vinegar, or balsamic vinegar
Preparation
* Note that this recipe calls for partially cooked or leftover greens. If you don't already have cooked greens, just boil a bunch of greens until tender, drain, and set aside.
Heat the oil in a cast iron skillet (or other heavy-bottomed skillet). Add the onions, tofu, and tamari. Saute until the onions are soft and the tofu is browned. Put in the dulse and let it all cook a few minutes. Add the cold greens, and barely toss, then cover. This is done when heated through.
From Cookin' Southern Vegetarian Style, by Ann Jackson (actual recipe name is "Aunt Sukie's Collard Greens")
