2 bunches of Kale, Mustard Greens, Swiss Chard or mixture of the three
1 tbsp coconut oil (raw, unrefined, I like Nutiva brand - you can get it at Whole Foods)
1 container fresh tofu (pretty much every Korean grocery in NYC sells it or non-GMO organic tofu from your local health food store, I like firm and I’d probably use the whole thing)
1 tbsp Low Sodium Tamari (no wheat, read ingredients)
2 inch root of ginger
2 gloves of garlic
2 tsp sesame seeds
1 tbsp peanut butter (organic, no sugar, natural is best or if you buy from the machine in whole foods or your local health food store)
1 wok
1 sauce pan
1 wooden spoon
1 rice paddle or other stir fry non-metallic instrument
Directions:
Wash greens. Dry (this is essential, b/c you will be frying). Chop or rip greens into manageable bite size pieces.
Heat peanut butter and tamari in small sauce pan. When peanut butter melts, add tofu.
Heat coconut oil in wok. When shimmery add garlic and ginger. Saute garlic and ginger 2 min and then add greens. Stir fry until greens wilt - about 2-3 min. When greens have wilted turn down heat and add tamari/peanut butter/tofu mixture. Top with sesame seeds.