Lunch today prepared in a rice cooker (though you do not have to use a rice cooker if you have other options). A friend gave me some greens…
- about 3 cups of greens. I’m not sure what kind of greens I used. It looked like a cross between chard and broccoli, but might have been one or the other or neither of those.
- about 6-8 small tomatoes (between the size of a US quarter and half dollar in diameter)
- 1 small cooking onion and 1 small red onion, or two small of one type of onion
- about 1/2 bulb of garlic (about 4-6 cloves)
- 1 small block of tofu (optional) (I used frozen tofu, mostly thawed overnight in the refrigerator. I key”mostly thawed,” because there was still some ice, but it was thawed enough for me to cut it. It held together well when cooking and has a nice firm texture. The tofu was homemade, too. Yum.)
- about 1 cup of water
- a little salt (optional)
- squeeze of lemon/lime juice (optional)
- Wash all vegetables well. Pull apart the greens while washing them and especially check the greens for bugs and remove any buggy parts. Peel onions and garlic. Slice vegetables.
- Dice tofu.
- Bring veggies and tofu together in water with a little salt (if desired).
- Bring to a boil.
- Cook for 30 minutes or until veggies are tender.
- Add lemon/lime juice before eating, if desired.