Contributed by Quick & Easy Organic Gourmet

This is one of my favorite cookbooks! I completely agree with its reviewer: "Simple, instinctive, and systematic, yet wildly creative, Leslie Cerier's book is nourishment for body and soul."

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!

If you prefer to use rice or another grain, cook it separately, and add the veggies while the grain is still steaming. Top with nuts, seeds, or sprouts for extra protein and nutrients!

(Lisa - Urban Harvest)

Ingredients

1 Tsp sesame oil (or other oil)
1 bunch kale, stems removed and sliced*
1 Tbsp umeboshi vinegar (or tamari)
1 cup kasha*
2 cups boiling water

*Swiss chard, beet greens, collards, and other hardy greens can be substituted for the kale.

Instructions

1. Heat pan to medium-high heat. Add oil. Saute kale for about 3 min, or until it turns bright green.

2. Add umeboshi vinegar (or tamari) and stir-fry 1 min.

3. Stir in kasha. Turn off heat before adding boiling water. Add boiling water. Simmer 10 min, or until water is absorbed.

Improvisation: For a delicious variation and one-pot meal, substitute cous cous for kasha and add 1/2 lb cubed tofu at step 3.

(For more improvisations, see my suggestions above in the "Teaser" - Lisa/Urban Harvest.)

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