Contributed by Adapted frmo Quick & Easy Organic Gourmet

Ingredients

1 Tbs Sesame oil
1 Tbs Umeboshi vinegar (or Tamari)
2 C Boiling water
1 bunch Kale, stems removed and sliced
1 C Kasha

Instructions

Heat pan to medium-high heat. Add oil. Saute kale for about 3 min., or until it turns off bright green. Add umeboshi vinegar (or tamari) and stir-fry 1 min. Stir in kasha. Turn off heat before adding boiling water. Add boiling water. Simmer 10 min., or until water is absorbed.
For a delicious variation and one-pot meal, substitute cous cous for kasha and add 1/2 lb cubed tofu at step 3. You can expand on this dish by adding chopped bok choy, julienned carrots, green beans, and pre-steamed (or leftover) spaghetti squash! The mix of green and orange veggies is instinctively warming and pleasing to the eye, while providing a diverse balance of nutrients.

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