Kale with Raisins and Pine Nuts
1/4 cup toasted pine nuts
3/4 pound kale (about 6 cups, chopped)
2 to 3 cups water
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/3 cup raisins
salt to taste
1. Wash kale and strip the leaves of the stalks. Discard stalks and roughly chop kale. Bring water to a boil in a 10″-12″ skillet (or stock pot) that has a lid. Add kale and cook, covered, over high heat, stirring occasionally until tender (about 8 minutes). Remove and drain, saving the cooking liquid to drink, if desired.
2. Rinse out and dry skillet, then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and raisins and saute for 1-2 minutes until garlic is fragrant and raisins are glossy and slightly puffed. Stir constantly to prevent garlic from browning or burning.
3. Add greens and stir to combine. Season with salt to taste and cover for a minute until greens are heated through. Serve hot, garnish with the toasted pine nuts.
Swiss Chard Salad
1 bunch rainbow Swiss chard, finely chopped
1/2 package baked tofu cut into bite-size cubes
2 cups red cabbage, shredded coarsely
2-3 carrots, grated
1 cup toasted walnuts
2-3 cloves garlic (pressed or chopped)
1/4 cup rice vinegar
1/2 cup walnut oil
2 tablespoons roasted sesame oil
1. Cut off stems of the Swiss chard and slice small, then chop leaves by rolling the chard into a tube and
slicing thinly, creating narrow strips.
2. Blend all dressing ingredients and mix well. The dressing will last for a few days in the refrigerator.
3. Mix all salad ingredients and drizzle with dressing. Serve..