Collard Greens

This is Curtis's new favorite recipe. It's yummy and healthy to boot!

1 package extra firm tofu

1 bunch collard greens (big leafy greens in the produce section)

Vegetable oil

1/2 onion

Sliced mushrooms

1 tsp chili powder

1 tsp all-purpose seasoning

Lemon juice

Salt and pepper

Rice

Prepare the tofu (it has to drain first): place 2 paper towels on a plate. Put the tofu on the plate. Then, put something flat on top of the tofu (like a cutting board), and put a couple of heavy cans on top of that. The water will drain into the paper towel. Let sit 10 minutes.

Rinse the collard greens and remove the stems. Stack the greens, roll them up, and then slice them into strips. Dice the onion. Cube the tofu.

In a large pan with tall sides, cook the tofu, onion, and mushrooms (we used about 2 handfuls) in vegetable oil, stirring frequently. Add chili powder, all-purpose seasoning, and salt and pepper to taste. Add collard greens. Cover and turn to medium heat. The pan will be full at first but it will cook down. Once the greens have all cooked down you know that it's done. Add lemon juice to taste. Serve over rice. Yield: about 6 servings