Young turnip greens are tender and pleasingly sharp, while older ones are more piquant in flavour. This full-flavoured almond ginger sauce with its high oil content helps us absorb the fat-soluble vitamins (A, D, E, and K) found in dark greens.
1/4 cup (60 mL) extra-virgin olive oil3 Tbsp (45 mL) rice vinegar1 Tbsp (15 mL) low-sodium soy sauce1 Tbsp (15 mL) almond butter1 Tbsp (15 mL) honey2 tsp (10 mL) dark sesame oil2 tsp (10 mL) Dijon mustard1 tsp (5 ml) minced ginger1 clove garlic, minced1 tsp (5 mL) extra-virgin olive oil1 - 14 oz (400 g) package pressed tofu, cut into cubes2 small bunches turnip greens or 1 bunch each turnip greens and spinach
To make sauce, whirl 1/4 cup (60 mL) oil with rice vinegar, soy sauce, almond butter, honey, sesame oil, Dijon mustard, ginger, and garlic in blender. Sauce will be thick.
Coat wok with 1 tsp (5 mL) oil and set over medium-high heat. Add tofu and stir-fry until golden, 3 to 4 minutes.
Pour in sauce, then add greens. Stir constantly until wilted, 2 to 3 minutes.
Serves 4.
Each serving contains: 261 calories; 10 g protein; 20 g total fat (3 g sat. fat, 0 g trans fat); 12 g carbohydrates; 3 g fibre; 255 mg sodium
source: "Think Green", alive #341, March 2011