- about 8 large kale leaves, washed (or collards, mustard greens and chard. I've been using chard because they consistently have large leaves at the moment.)
- about a pound of tofu (preferably baked, pressed, or panfried [I've gone with baked which is as easy and 1-2 pounds of tofu baked at 350 degrees F for 1 hour]
- 2 tablespoons neutral oil, like grapeseed or corn
- 2 tablespoons minced garlic
- salt and freshly ground pepper
- 1/2 cup sake or mirin (Honestly I don't think sake has a place here) or water
- 1/2 cup fermented black beans
- soy sauce and dark sesame oil to garnish
Pretty, pretty rainbow chard. I didn't even glance at my other options when I saw this at the Whole Foods in Central.
Chopped chard stems nestling with the "minced" garlic. Bittman claims that he only goes so far to finely chop the stuff. ATK believes garlic pressing is the way to go (which is what I do when I cook ATK). I read at least a couple of times that pressing bruises or muddies or whatevers the flavor of garlic. But then again I'm also told that prep of garlic and onion right before use (like when it goes in the pan and not 30 minutes before) is the only way to get the optimal flavor from these ingredients. What the hell you say? I've read too much cooking literature, but I still refrigerate tomatoes even though that destroys cell walls and loss of flavor.
Wikipedia:
Mise en place ( literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.
Resting on a bed of Trader Joe's Tri-Color Quinoa.
