easy food preserving, fresh, fridge, freezer

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Megan’s Joyous Kale Recipe

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This is likely my favorite recipe of all time! A friend even brought it to my wedding potluck because she knows how much I love it. It’s adapted from Troy Community Farm CSA’s original Joyous Kale Recipe. I have cooked it so many times over the years that I have made a lot of tweaks. You can use fresh or frozen kale – they both taste great!

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Ingredients

Rice or quinoa – I cook 1 1/2 cups of brown basmati rice to 3 cups water

From frozen storage: chopped kale, approx. 1-2 quart bags; if using fresh – 2 bunches

From fresh storage: 1 medium onion, 4 cloves garlic

Optional: 1/2 block of tofu for protein

¼ c sesame seeds, toasted

Additions: fresh tomatoes, frozen broccoli, parsnips

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Joyous Kale Sauce

6 T tahini

4 T olive oil

6 T lemon juice

6 T soy sauce or tamari

3 cloves garlic, chopped

 

Easy Cooking Directions:

  1. Put rice on to cook.
  2. Optional: Chop tofu and saute in a pan until crispy.
  3. Put sesame seeds in a dry pan and toast on the stove.
  4. Heat up a pot on the stove with olive oil. I use a heavy bottomed stock pot so I can cook this all in one pot.
  5. Chop onion and garlic.
  6. Saute onion until soft. Add garlic and cook for a few more minutes.
  7. Make sauce (recipe above) in a medium bowl and whisk it together to mix.
  8. Add tofu to stock pot when cooked.
  9. Add chopped kale and sauce to stock pot.
  10. Mix thoroughly and cook until heated through and the kale is the consistency you’d like.
  11. Add rice to pot and mix it all up.
  12. Scoop into bowls and top with toasted sesame seeds.

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If I make this dish during tomato season I love to top it with fresh, chopped tomatoes. If I have fresh or frozen broccoli or parsnips I’ve also been known to add those as well.

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