I have resorted to this blog to help settle a question. Between these two words, which do you recognize? One? Both? None?
Full disclosure: Rob’s word was ablution. I had never heard of it before. Me, I use ambulate all the time. Rob swears it is medical jargon.
The best part? We both agreed on one word: ablation. Mainly because there is a medical/biological use as well as a nerdy space definition.
As your ponder your newest words, this will be a short post with a short recipe.
This is an Indian spin on creamed greens. Beefed up with some tofu, you pan-fry it first, then simmer it along with coconut milk and collard greens. Easy peasy. Serve with some brown rice if desired. Kind of a hybrid of my Spicy Coconut Braised Collards and Indian-Spiced Chickpeas and Kale. All delicious.
Looking for other reading to keep your brain working? I try not to disappoint and will steer you elsewhere.
Other recommended links:
Why the Olympics Are a Lot Like ‘The Hunger Games’
The Power of Protein Timing
Sweet nothing: The real science behind sugar
All About The Filter Bubble (make sure to watch the associated TED talk)
This is my submission to Speedy Suppers.
Indian-Spiced Creamed Collard Greens & Tofu
Adapted from The Blissful Chef
1/3 cup water or broth, or more if needed
half onion, chopped (1/2 cup)
salt, to taste
1 clove garlic, minced
1 tsp grated ginger
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground cumin
350g firm tofu, chopped into small cubes
1 cup coconut milk
~3 cups thinly sliced collard greens (200g prepped)
1/4 tsp Aleppo chili flakes, or to taste
salt and pepper, to taste
1. In a medium/late skillet, heat water. Add onion, sprinkle with salt and saute until softened, adding more water if it becomes too dry. Add garlic and ginger and saute 1-2 minutes, until fragrant. Add garam masala, coriander, and cumin and toast for 30 seconds, until fragrant. Add tofu and saute until slightly browned.
2. Deglaze with the coconut milk and stir in collard greens. Sprinkle with chili flakes. Cover and bring to a simmer. Remove lid and simmer for 8-10 minutes, until the collards are a brilliant green and tender. Season with salt and pepper.