On the menu tonight: Sweet BBQ Baked Tofu, Sauteed Kale with Shallots and Garlic and Brown Rice.
I used the remaining Sweet BBQ Sauce from the picnic as a marinade for some pressed, baked tofu. It was all right, but the tofu was a bit too, well, tofu-y for my taste. It could have gone for some longer marinating time or perhaps some flash frying. I’m not gonna lie; it wasn’t my most successful kitchen endeavour.
The Sauteed Kale with Shallots and Garlic was pretty well received, though. Usually Red turns his nose up at kale, but he ate everything on his plate tonight. I suppose everything goes well with shallots and garlic. Except brownies. I guess they wouldn’t go too well with shallots and garlic.
That would be kinda gross.
- a bunch of kale
- two garlic cloves
- three small shallots
- 1-2 tsp olive oil
- a splash of water
Chop your shallots and mince your garlic. Heat your oil in a pot. Add your shallots and garlic and sautee for about a minute. Chuck in your kale and a splash of water. Stir around a bit. Cover the pot and let cook for about a minute. When you open the lid, the kale should have wilted down to size. Saute all ingredients for another minute or so. Cover and cook for about another minute. Keep doing this until the leaves a bright colour green and/or are a nice ‘al dente’ vegetable texture.
I love kale. I’ve found a way Red will eat it. Kale’s now on the menu.