INGREDIENTS:1 lb. 4 oz. tofu
8 oz. barbecue sauce
8 oz. onions, diced
2 Tbsps. garlic
2 Tbsps. olive oil
½ tsp. bay leaves
1 tsp. crushed chili peppers
1 ¾ cup stewed tomatoes
1 Tbsp. salt
1 tsp. liquid smoke flavoring
1 ¾ cup water
3 lbs. fresh collard greens, washed, drained, cut
3 lbs. kale, washed, drained, cut
2 Tbsps. cider vinegarDIRECTIONS:1. For tofu: Preheat oven to 350°F. Dice tofu into ½ inch squares. Brush with barbecue sauce and bake for 20 minutes, basting tofu frequently with BBQ sauce.*
2. Meanwhile prepare the greens: In a large double boiler, sauté onion, garlic, bay leaves and chili peppers in olive oil in the bottom pan. 3. Add tomatoes, liquid smoke and water. Bring to a boil.
4. Reduce to a simmer, place cleaned and cut greens in top perforated pan. Steam over tomato mixture 15 to 20 minutes. Transfer greens to bottom pan combining with tomato mixture, add vinegar and simmer an additional 10 minutes.
5. Transfer to a 2 ½ inch half-size steam table pan and cover, keeping hot for service. Serve greens with tofu on top.
*For meatier-textured tofu, Chef Sharp suggests freezing the tofu prior to baking.NUTRITIONAL INFORMATION: Calories 120 (22% from fat); Fat 3g (sat. 0.5g); Protein 8g; Carbohydrates 20g; Chol. 0mg (cholesterol per day .0%); Sodium 700mg (sodium per day 42%); Fiber 6g (fiber per day 3%)
SERVINGS:15, 4 oz. servingsFrom:William Sharp, Executive Chef, Saint Johns Hospital and Health Center, Santa Monica, CA
