Asian-style Lacinato Kale with Pineapple, Baked Tofu and Water-chestnuts

Your plate of greens comes alive tonight with a variety of textures and flavor. The kale is cooked in an Asian-style sauce. This dish is a dark leafy greens stir-fry. Each serving of kale is loaded with fresh pineapple, snappy water chestnuts, Asian-style baked tofu and topped with crunchy, toasted slivered almonds. It’s served over ever-versatile high-protein quinoa. 


Diners will be happy!

Grocery List Asian Kale with Pineapple
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 Asian-Style Kale with Pineapple

Produce

garlic (if needed)

yellow onion (if needed)

1 bunch Lacinato Kale or any kind of chard 

one bunch green onions (if needed)

8 oz. pineapple spears (if available, if not, buy canned)

1 lime

slivered almonds (if needed)

Canned/Dried Foods

quinoa (if needed)

one 6 oz. can sliced water chestnuts

one 8 oz. can pineapple chunks (if no fresh available)

sesame oil (if needed)

low-sodium vegetable broth (if needed)

rice wine vinegar (if needed)

Asian garlic pepper sauce (if needed)

low-sodium soy sauce (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

7 oz. extra or ultra-firm baked Asian tofu 

Nutritional Value

Nutritional Analysis

AsianChardPineappleNov

Per Serving

Calories: 670

Protein: 36 g

Carbohydrates: 81 g

Total Fat: 20 g

(Saturated Fat: 3 g

Dietary Fiber: 10 g

Cholesterol: 0

Sodium: 580 mg

% calories from fat: 27.3%

Serving Size:

Five oz. cooked quinoa with one-half of the greens mixture mixture ladled over the top.