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)

To  Make:

  1. 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.
  2. Dice tofu.
  3. Bring veggies and tofu together in water with a little salt (if desired).
  4. Bring to a boil.
  5. Cook for 30 minutes or until veggies are tender.
  6. Add lemon/lime juice before eating, if desired.
Categories: vegetable dishes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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