Gettin' my kale on

I used to think kale's only purpose was to be a garnish on a salad bar.  It fooled me with it's bitter, tough-looking exterior.  That is, until I learned how to cook with it.  Just a little steam and voila!  It transforms into this happy, bright green flower, its tough edges softened, making it much more palatable to enjoy this nutritionally jam-packed superfood.  Plus, it's healthy, delicious and safe for your canine pals as well!  I knew my dogs LOVED it because not only did they gobble it down, they took it to their hiding place reserved for special treats where they savored every last bite.  So, save a few leaves for them to chomp on!  They'll love you for it!

Mookie under the dining table

Tokki by the couch

After making this recipe for Lemon Tofu, Kale and Rice Medley, it's easy (and delicious) to complete VegNews Bucket List #39: Eat kale daily.

1-1/2 bunches kale, washed, chopped and steamed (the other half I gave to my pups!)

1- 10 oz package firm tofu, cut into cubes

2- 10 oz packages of Trader Joe's Rice Medley (in frozen section)

Olive oil
3 garlic cloves, minced

1/2 tsp red pepper flakes
1 tsp red chili oil (usually found in Asian supermarkets)

Zest and juice of one lemon
Salt and pepper to taste

 (You can mix it up by adding mushrooms or carrots.  Oooh... how 'bout some roasted brussel sprouts?)

Cook rice medley according to package instructions (I just microwaved mine, but you can heat it on the stove top.)

In a saute pan, heat 2-3 tablespoons of olive oil.  Pan fry tofu until browned.  Toss occasionally to brown all sides.  Add a tablespoon more of olive oil and add garlic.  Add cooked kale and rice.  Add red pepper flakes, chili oil, lemon juice and salt & pepper (Adjust to taste.  I prefer mine spicier, but there are those out there that can't take the heat!)  Toss the mixture around to "meld" all the flavors together (but don't cook too long or the kale will get a dull color).  Remove from heat.

Pour into serving bowl.  Garnish with lemon zest.  Enjoy!