100g curly kale (or cabbage, or spinach)
200g broccoli or calabrese (full heads or sprouting)
2 cloves garlic
200g firm tofu (optional)
1 tablespoon vegetable oil
3 tablespoons tamari or soy sauce
1 teaspoon barley miso paste (optional)
1 tablespoon sesame seeds
Wash the kale and the broccoli. Dry well.
Slice the kale roughly and chop the broccoli into medium-sized chunks.
Peel & crush the garlic. Wipe any mud off the mushroom and chop it roughly.
Heat the oil in a wok until hot. Add the garlic and the mushrooms. Stir well and cook for 5 minutes, until the mushrooms are lightly browned and their juice has evaporated.
Chop the tofu into cubes (if using). Add to the pan and cook on a high heat for 3 minutes, stirring regularly, until it starts to brown.
Add the broccoli. Stir and cover for 3 minutes.
Add the kale. Cover for 2 minutes, until it starts to wilt. Remove the wok from the heat.
Mix the sesame seeds with the tamari (or soy sauce) and miso paste, if using. Add to the pan. Mix well. Serve immediately.
Delicious as it is, as a lunch, or with noodles for a supper dish.