KALE at its BEST: with Onion, Ginger, and Lime

This may just be THE BEST way you’ll EVER eat kale! J

The flavors of caramelized onion, ginger, and lime combined with the texture and heartiness of kale and sweet potato…OUT OF THIS WORLD!

You really won’t know until you try it…believe me, I was a bit confused seeing lime and ginger together…but you WON’T be disappointed!

Now I want to (and do) squeeze lime juice on (just about) EVERYTHING!!

This recipe is adapted from Anita Sharp, as quoted in the September 2007 Bon Appetit cooking magazine, under the article, “Too Busy to Cook?”

Mustard-Crusted Tofu with Kale and Sweet Potato

1 14-ounce package firm tofu

½ cup whole grain Dijon mustard*

4 tablespoons (total) olive oil, divided

½ medium white onion, sliced

1 tablespoon minced peeled fresh ginger

1 bunch kale, chopped*

1 red-skinned sweet potato (any size), peeled, halved lengthwise, thinly sliced crosswise

2 tablespoons fresh lime juice

Cut tofu into eight ½-inch-thick slices.

Arrange on paper towels; drain 5 minutes on each side. Spread both sides of each slice with mustard.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice.

Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.

Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).

Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

*You can get it at Trader Joe’s! J

*Or ½ bag of pre-washed and chopped kale from Trader Joe’s.