I first learned about Kale when I was reading recipes for baby food back in 2004 when our eldest daughter was still a baby. It was intimidating at first because I never used or tasted this type of vegetable which was not available at the local markets when I was growing up in Manila. That’s why in my many years of learning to cook, I barely had any interest with Kale.
Making baby food out of Kale was challenging. At first, we thought the kids will not like it but actually, they did! They really did and it was their favorite homemade baby food and since our children like it so much, we should learn to eat it too. This is the start of my Kale challenge:
Here’s an easy recipe that’s not only appealing to the taste, but also appetizing to the eyes.
1 Block firm tofu
1 lb. Kale
1/2 Large eggplant (North American Variety)
1/4 cup Low sodium vegetable stock
Chili pepper flakes
Salt and Pepper
Heat olive oil on medium low heat. Sauté garlic with a dash of salt until light brown and crispy. Add chili pepper flakes. Add a little more olive oil then cook the eggplant and tofu. Stir in the vegetable stock then turn up the heat to medium high. Lastly, add the kale and cook for a few minutes until cooked to desired texture. Salt and pepper to taste.