braised kale with grilled tofu; black bean burgers

Long the naysayer of the black bean burger, I have to say they can be actually pretty tasty depending on what goes into them. And while most southerners have no idea what greens taste like when they’re not cooked with pork, I’m telling you this kale dish was really great!

Black bean burgers (makes 7-8 burgers)
2 cans of supermarket black beans or cook your own and use 2+ cups, smashed with a potato masher or equivalent
1/4 cup of sauteed onion and 2-3 garlic cloves
just enough all-purpose flour to hold them together

Mix it all together, and form into patties. You can sautee these in a skillet or cook on the grill. For grilling, I wrapped them in foil and let them warm up then put them on the grill on high heat until browned.

From BDE exports

Braised kale
1 pack of firm tofu, gently squeezing out as much water as possible and coating with olive oil.
About 12 large kale leaves, central rib cut out, sliced into thumb size pieces
1 medium onion, about 1 cup diced
2 garlic cloves minced
chicken stock
sherry, red wine, or apple cider vinegar or lemon juice
14 oz can diced tomatoes or small to medium fresh tomato if in season

Sautee the onion and garlic in olive oil, add the kale and cook for another couple of minutes. Add tomato and just enough chicken stock to cover about halfway. Allow the stock to absorb and cook until the greens are tender, about 30 minutes or so. Don’t let them dry out, pour off excess liquid if needed. Salt at the end as the liquid will reduce. Add just enough vinegar to give it a good acid kick.

Cut the tofu into 1/4-1/2 inch “sheets” to maximize contact with the grill. Grill on high heat until you get some good grill marks on it. Cut into cubes, and add to the kale.

From BDE exports

We served it with the black bean burgers and more of that avocado sauce (what can I say, it made a bunch).

From BDE exports

One thought on “braised kale with grilled tofu; black bean burgers

  1. Pingback: hummus/tabouli « Big Dawg Eats

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