As vegetables go, I think the British treat kale an inferior cousin of spinach. It does have something that cooked spinach does not: texture. While spinach wilts languidly, kale stands up like a boss. Also, it is a pretty good source of iron and also contains calcium (as does sesame and the calcium-set tofu I’m using).
80g chopped kale
1 veggie sausage (recipe to follow)
3 tsps sesame seeds
1 tsp olive oil
1 tablespoon nutritional yeast
mixed Italian-esque herbs
Steam the kale. It should take about 5 minutes.
Cube the tofu and slice the sausage into chunks and mix with a little chilli sauce and 2 teaspoons of sesame seeds. Fry it all in a little oil.
When the kale is cooked, add it to the frying pan or wok and stir it all through and add whatever herbs suit your tastes.
Whack it in a bowl, top with nutritional yeast and the last teaspoon of sesame.
Approx: Calories 439, 18g Carbs (6g Fibre), 22g Fat, 44g Protein.