Collard Greens braised in Coconut Milk
A quick lunch using leftover basmati rice as the base.
In a wok on med-high heat add 1 tbs. canola oil, 1 tsp. garlic, 1 tsp. ginger. Cook for 30 seconds until aromatic, then add the thinly cut collards greens and turn constantly. Cook for five minutes, until the collards are softened. Add a splash of tamari, turn to coat, cook for one additional minute.
Add 1/2 cup of coconut milk along with a pinch of sugar. Turn the heat down to low, add the wok lid and cook the collards for another 10 minutes.
Cut a block of tofu into small cubes and smoke with black tea for 20 minutes. Add 1 tbs. of canola oil to a wok and stir-fry on medium heat (turning constantly) until the tofu is golden brown (7-10 minutes). Splash with tamari at the end of cooking and toss for one additional minute.
To assemble, start with the re-heated rice at the bottom of the bowl, add the collard greens, pour some of the coconut milk on over the greens and top with the stir-fried tofu.