One-Skillet Bok Choy & Kale with Tofu

Photo of kale greens from Antoni Shkraba from Unsplash

Whipping up a one-skillet dish of bok choy and kale with tofu is both simple and incredibly satisfying. This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan. Beyond the culinary joy, this dish offers a burst of nutrients, making it a wholesome choice for a quick and flavorful weeknight dinner. Embrace the simplicity of this recipe and savor the delightful flavors and health benefits it brings to your table.

Photo of kale greens from Antoni Shkraba from Unsplash

One-Skillet Bok Choy & Kale with Tofu

Kroger
This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 (14 oz) package extra-firm tofu, drained
  • 3.5 Tbsp soy sauce
  • 1 tsp sesame oil
  • 2.5 tsp rice vinegar, divided
  • 1 Tbsp peanut oil
  • 1 Tbsp ginger, grated
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 4 cups bok choy, roughly chopped
  • 4 cups kale, roughly chopped

Instructions
 

  • Cut tofu into ¾” slices, then in half crosswise. Drain on paper towels 15 minutes.
  • In a small bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil and ½ teaspoon vinegar.
  • In a large nonstick skillet over medium heat, add peanut oil. Cook tofu until golden brown, 3 minutes per side. On baking sheet, arrange tofu; brush with soy sauce mixture.
  • In same skillet, cook ginger, green onions and garlic until fragrant. Add remaining 1½ tablespoons soy sauce and 2 teaspoons vinegar. Mix in bok choy; cook until wilted.
  • Mix in kale; cook until wilted. Gently toss in tofu to combine.

Notes

This recipe is from the Kroger website.

Butternut Squash, Kale & Gnocchi Skillet

Photo of gnocchi with cheese from Karolina Grabowska from Pexels

This butternut squash, kale, and gnocchi skillet is a comforting and flavorful dish that brings together the earthy sweetness of butternut squash, the hearty goodness of kale, and the pillowy texture of gnocchi. With just a few ingredients and simple steps, you can create a satisfying one-skillet meal that is both nourishing and delicious. The tender butternut squash, wilted kale, and perfectly cooked gnocchi blend harmoniously, offering a balance of flavors and textures. Whether served as a comforting weeknight dinner or a crowd-pleasing side dish, this skillet dish is a delightful way to enjoy the flavors of the season. Embrace the ease of preparation and relish in the delectable combination of ingredients with each comforting bite.

Photo of gnocchi with cheese from Karolina Grabowska from Pexels

Butternut Squash, Sausage, and Kale Gnocchi Skillet

Danae
This butternut squash, kale, and gnocchi skillet is a comforting and flavorful dish that brings together the earthy sweetness of butternut squash, the hearty goodness of kale, and the pillowy texture of gnocchi
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Course Main Course
Servings 4 servings

Ingredients
  

  • 2 links Italian turkey sausage (casings removed)
  • 1 Tbsp olive oil
  • 1/2 cup yellow onion (diced)
  • 3 cups butternut squash (peeled and cubed into 1/2" cubes)
  • 1 clove garlic (grated or minced)
  • 1 tsp fresh rosemary (chopped)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp red pepper flakes (optional)
  • 16 oz gnocchi
  • 4 cups chopped kale (can substitute spinach)
  • 1.25 cups low-sodium chicken broth
  • 1/2 cup part-skim mozzarella cheese (shredded)

Instructions
 

  • Over medium-high heat, spray a skillet with cooking oil or drizzle in about a teaspoon. Squeeze the sausage out of the casing and into the skillet. Use a potato masher or wooden spoon to crumble the sausage. Once the sausage is cooked through remove it from the skillet and onto a plate lined with paper towels to soak up any excess grease.
  • Add a tablespoon olive oil to the skillet along with the diced onion and cubed butternut squash. Season with salt and pepper. Cook the vegetables over medium heat stirring frequently.
  • When the squash is tender, approximately 8-10 minutes, add garlic, rosemary, nutmeg, and red pepper flakes. Cook another minute and then pour in the chicken broth. Scrape up any of the brown bits from the bottom of the skillet then stir in the gnocchi and kale.
  • Cover the skillet with a lid and simmer over medium-low heat until the gnocchi is tender, about 5 minutes. Remove the lid and stir in the sausage. Taste for seasoning. Sprinkle the mozzarella over the top of everything and cover with the lid again. Cook for a couple more minutes or until the cheese is melted. Serve immediately.

Notes

This recipe is courtesy of Danae at Recipe Runner.