I found this over at Tastespotting and it fit the bill perfectly for a Luteolin-high dish that i’d be PROUD to feature on my table – - and my blog 
Greens benefit our bodies because they are sky-high in calcium, magnesium, iron, potassium, phosphorous and zinc; are a powerhouse for vitamins A, C, E and K and are crammed full of fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. In this case, these greens are all high in antioxidant, inflammation-reducing activity, thanks to Luteolin (“LOO-tee-OH-lin”), a plant flavonoid. I associate greens with spring (“primavera”), a time to renew and refresh vital energy and hey, during winter, talking about and planning for springtime plain gives me hope! After all, “they” say…”hope springs eternal” !
In traditional Asian medicine, the color green relates to the liver, suggests emotional stability and creativity. No wonder I love ‘em!
Greens aid in purifying blood, strengthening our immune system, improving liver, gall bladder and kidney functions, fighting depression, clearing congestion, improving circulation and keeping skin clear and blemish-free. Leafy greens are the vegetables most missing from the standard American diet (omg, that spells ‘SAD’, did you notice?!), and many of us simply never learned how to prepare them.
Start with any simple recipe and work your way up till you feel comfortable taking on more complex dishes such as this one. Since I’m proudly accepting being a Lazy chef this year, I can tell you that this dish only sounds more complicated than it really is.
Try it – you’ll have no regrets!
Saag Paneer with Kale and Tofu
INGREDIENTS:
12 ounces firm or extra-firm tofu
1½ teaspoons sea or kosher salt dissolved into 2 cups very hot or just-boiled water
1-inch piece fresh ginger, peeled and coarsely chopped
3 cloves peeled garlic, coarsely chopped
4 kaffir lime leaves, torn or snipped in half to release aromatic essence (you can omit if you cannot find them; they are easy to find in an asian grocery store, even on-line, too)
1 medium onion, coarsely chopped (can substitute the equivalent amount of shallots or leek whites and greens if you wish)
8 ounces kale, collards or mustard greens
1 pound spinach (the mucilaginous quality of Malabar spinach is an asset here)
¼ cup grape seed, sunflower or safflower oil
1 teaspoon cumin seed (dry toasted first if you want that extra ‘pow’!)
1 hot, seeded chili, finely chopped, (use glove; keep away from your eyes and all sensitive membranes!)
¼ teaspoon cayenne powder
Directions
Cut tofu into 1-inch cubes, then put them in a bowl and cover with salted hot water. Set aside to season for 15 minutes. Pour the water off, then transfer the tofu cubes to drain atop a non-terry dish towel or double layer of paper towels.
Run the ginger, garlic, and onion through a food processor fitted with the S-blade till finely chopped, occasionally scraping down the sides if necessary. Set aside. Without washing the food processor, reassemble it for finely chopping the greens in the next step.
Rinse your leafy greens well, discarding center ribs if tough, then coarsely chop all greens. Transfer to a 5- or 6-quart covered pot with a few splashes of water. Cover and cook over high heat for 5 to 7 minutes, stirring occasionally till greens have just wilted. Set aside to cool for 5 minutes, then transfer greens to the food processor, reserving residual liquid. Process to a finely chopped texture, adding some of the reserved cooking water (if necessary) to blend together. Set aside.
Heat the oil in a large non-stick skillet over high heat. Blot the tofu cubes dry, then pan-fry them in two batches until light golden on 3 or 4 of the sides – about 5 minutes. Turn the tofu with chopsticks or a spatula during the frying. Add a bit of character and depth to the tofu. You do not need to crisp it all over. Transfer to a plate and set aside.
Adjust the heat to medium-high, then add the mixture of ginger, garlic, kaffir lime leaves and onion to the oil leftover from the tofu browning. Cook, stirring often, for about 8 minutes, until the mixture has browned and begun to caramelize. Add the cumin and chile and continue cooking for 1 to 2 minutes more, until the mixture is highly aromatic and richly browned. Lower the heat to medium, return the tofu to the skillet, and stir to combine well. Add the greens, stirring to combine. Add the remaining 1/2 teaspoon salt and cayenne. Cook for 2 to 3 minutes, moving the mixture frequently, until heated through. The greens will slightly darken. Let the mixture sit for a few minutes to meld the flavors. Taste and add salt or cayenne as needed. Serve, remind people to eat around the kaffir lime leave pieces… and take a bow.
Related articles
- Luteolin Rich Recipes – Intro (rawsomeeats.com)
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