I needed a vegetable side dish to go with dinner a while ago. This recipe for braised kale fit the bill nicely. Although I ended up using a mix of kale, spinach, and fenugreek leaves for the greens and swapped out the ham called for in the original recipe for some smoked tofu. I also adjusted the seasoning slightly to give it a slightly more Indian vibe since we were going to be serving it with curry and rice. I think this all worked quite well. Not so well that I'd call this dish a "favourite", but it did the job of making sure we had enough veggies on our plate and tasted nice: mission accomplished!

Braised Greens with White Beans and Smoked Tofu

Adapted from Dish of the Day by Kate McMillan

Ingredients

• 450g greens of your choice¹ (fresh or frozen)
• 1 tsp. olive oil
• 2-3 cloves garlic, minced
• 125g smoked tofu, diced
• 1/2 c. chicken or vegetable stock
• 1/4-1/2 tsp. coarse sea salt²
• 1/4 tsp. black peppercorns, ground
• 1 (470g) can cannellini beans, drained and rinsed
• 1 tsp. dabeli masala

Directions

1. If using fresh greens, remove and particularly tough ribs and discard. Tear or chop the greens into ~5cm pieces and set aside.
2. Heat the oil over medium heat.
3. Add the garlic and sauté for 30-60 seconds.
4. Add the tofu and cook for another minute or two.
5. Add the greens and cook until just wilted/thawed.
6. Add the broth, salt, and pepper and cook for another 4-5 minutes.
7. Add beans and dabeli masala and increase heat to medium-high.
8. Cook, stirring often, until beans are heated through (~3 minutes).
9. Adjust seasoning to taste and serve.

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¹ I used a mix of spinach and kale with a little bit of fenugreek mixed in. The original recipe just called for two bunches of kale. Swiss chard and/or mustard greens would probably also work well in this dish. Use whatever appeals to you the most. Back
² I used 1/2 tsp. of salt because I was using homemade chicken stock with very little salt in it. You may find you need less salt if using store-bought stock. The beans may also affect the overall saltiness of the dish since many canned beans have salt added to them during processing. ^Back