Collards and Tofu in the style of “Palak Paneer”
Made this for dinner last night. Had some collard greens that some friends gave me from their CSA (I need to sign up for this, it seems pretty awesome, and you should check your area for a similar program). I removed the thick stems of the greens and pressure cooked in a bit of water for 20 min, really just a little bit of water, because I was not going to drain it later, as to reserve the nutrients that seep into the water. While that’s going, heat up about a tbsp of ghee or butter in a skillet and toast some fresh ground cumin, coriander, fenugreek seeds, tumeric, and a bit of hing. Sweat some diced onion with a bit of salt in the mixture for a good 10 min or so on low. I then added a puree of garlic, ginger, and one thai bird’s eye chili (can be any chili, this is just what I happened to have), I used a magic bullet that I got as a present for this, and it is really useful for making small quantities of sauces and purees. When the collards are done, I added them and their braising liquid into a blender (magic bullet again) and pureed then poured it to the skillet. Then I added some cubed extra firm tofu and reduced until it was the proper texture, finishing with a tbsp of fat free sour cream to add a bit more creaminess. Add salt and pepper to taste. I served it with basmati rice and store bought roti.
