Have you had your greens today? You’ll love them this way—tender ribbons of Italian kale and leeks, gently seasoned with sweet paprika, tossed with cubes of savory tofu, and sprinkled with salty chopped Spanish almonds. Healthy paprika kale, baked tofu and almonds–just what the doctor ordered. This post first appeared on Pressure Cooking Today where I’m a contributor.
With shorter cooking time, in very little water, more vitamins stay in your healthy greens. This recipe teaches the trick to perfect vitamin-rich kale in just two minutes in a pressure cooker.
Dark, almost blue-black Italian Lacinato kale, the varietal with flatter bumpy leaves, rocks with nutritious phytonutrients. All edible kale provides more calcium than a glass of milk, and more Vitamin C than an orange. Those green leek slivers contribute even more vitamins, and add the lighter green color contrast.
Sweet paprika’s mild peppery flavor works wonders with kale. And a little sprinkle of acid, like vinegar or lemon juice, magically bumps up the taste of all greens. You’ll like how sherry vinegar’s caramely nutty complexity accents Lacinato kale with mellow sweetness.
With at least 10 grams of protein per serving, tender savory baked tofu is a great addition to this healthy kale and leek dish. Sprinkle crunchy almonds on top, and serve over quinoa for a super-nutritious vegetarian meal.
Healthy Paprika Kale, Baked Tofu and Almonds ~~ notes and details:
- Italian Tuscan kale goes by more than one moniker–black kale, Cavolo nero, and dinosaur kale. Last week our local store labeled it “dino kale.” Do Tuscan kale leaves look like dinosaur skin? Hmmm.
- Use mostly the white part of the leek. Wash the leek carefully as dirt likes to hide between the outside layers.
- Make your own baked tofu, or buy it ready-baked in natural food stores and most well-stocked grocery stores. I used this this baked tofu from Whole Foods.
- Spanish Marcona almonds are blanched, roasted, and salted. Grown in Spain along the Mediterranean coast, Marconas are shorter, rounder, softer, and sweeter, and more expensive than the California variety.
- I own 2 stainless steel stovetop pressure cookers, my go-to is a new generation Kuhn-Rikon, and one I’ve had so long you can’t even find replacement parts. If I were to buy a new pressure cooker, I think it would be an electric Instapot.
- No pressure cooker? Add 1 cup of vegetable stock to the leeks and kale, cover and simmer about 10 minutes.
- If you don’t have Marcona almonds, toast regular almonds with olive oil and sea salt. Or sprinkle your paprika kale ribbons with roasted chickpeas.
- You might also want to try this recipe for Crispy Grill-Roasted Lacinato Kale. Also from the pressure cooker—my kale risotto.
Wishing you a fabulous week–get in the kitchen and cook something delicious!
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You will love these tender kale ribbons gently seasoned with sweet paprika, tossed with cubes of savory tofu, and sprinkled with salty chopped Spanish almonds. Serve with quinoa for a wonderful healthy vegetarian dinner.
- 1 leek, dark green part trimmed and discarded
- 1 bunch Lacinato kale, stems removed and discarded
- 1 tablespoon olive oil
- 1 teaspoon ground sweet paprika
- ½ cup vegetable broth or water
- ½ teaspoon sea salt
- Pinch cayenne pepper
- 2 teaspoons sherry vinegar
- 3 ounces baked tofu, cut in ½-inch cubes
- ¼ cup chopped Marcona almonds (see note)
- Cut the leek in half lengthwise, then very thinly slice crosswise into half-moons. You should have about 1 ½ cups. Stack 5 kale leaves, one on top of the other. As best you can roll into a tube shape and slice ¼-inch thick into ribbons. Repeat with the remaining kale.
- Heat the olive oil in the pressure cooker pot. Sauté the leeks until tender, 3 to 5 minutes.
- Stir in the paprika and cook another minute. Add the vegetable broth, kale ribbons, salt and cayenne. Lock the lid in place and cook on high pressure 2 minutes. Quick release the pressure. If you wish, drain off the excess liquid and save for soup.
- Stir in the sherry vinegar and tofu. Taste and add more salt if needed. Transfer to a serving dish and sprinkle with the almonds.
- Serve immediately.
Spanish Marcona almonds are blanched, roasted, and salted. Grown in Spain along the Mediterranean coast, Maconas are shorter, rounder, softer, and sweeter, and more expensive than the California variety.