Kale with Toasted Pine Nuts - Oxygen Magazine

Kale with Toasted Pine Nuts

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Ingredients

  • 1 large bunch of kale
  • 3 tbsp pine nuts
  • 2 tsp olive oil
  • 1 tbsp minced garlic
  • 3⁄4 cup chopped red onion
  • 1⁄4 cup chopped green bell pepper
  • 1 1⁄2 cups sliced baby carrots
  • 1 6-oz package Hickory Baked Tofu, sliced on an angle
  • 3 oz diced portebello mushrooms
  • 1 cup defrosted frozen corn
  • 1⁄2 cup golden raisins
  • 1⁄4 cup dry sherry
  • 1 tbsp tamari
  • 1 tbsp nutritional yeast

Instructions

  1. To prepare kale, first rinse the leaves thoroughly, then strip them away from the tough stalk, tearing into bite-size pieces. Set aside.
  2. Toast pine nuts in a small, dry frying pan over medium-high heat for about 3 minutes, shaking the pan frequently until the nuts just begin to brown and are fragrant. Set aside.
  3. Heat oil and garlic in a 14-inch stir-fry pan, or wok, for 1 minute. Add onion, bell pepper and sliced carrots. Cook for 3 minutes and add kale. Cook until kale begins to wilt. Add tofu and mushrooms. Cook mixture for 5 minutes, stirring frequently. Add corn, raisins, pine nuts, sherry, tamari and nutritional yeast. Reduce heat and simmer until heated through, about 5 minutes, stirring occasionally. Serve.

Nutrients per serving (Makes 4 servings): Calories: 345, Fat: 15 g, Sodium: 366 mg, Carbohydrates: 42 g, Fiber: 7 g, Protein: 14 g

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