Day Three Hundred and Sixteen - A Warm Kale Salad Dinner for a Celebratory Girl's Night-in

Last night I had my best friend over for girls night -- some bubbly, dinner, and a chick flick and I thought I'd share with you all the Warm Kale Salad I made for us. A little prep work, but nothing too much, once everything is in your saute pan, you can just let it cook and monitor the flavors melding together. A one pot meal full of veggies, tofu, herbs, and cheese.

1 shallot (chopped up)
Medium amount of Kale leaves chopped down
1/2 cup of shelled edamame
1 cup of broccoli florets
1/2 block of light firm tofu diced up
EVOO (of course, how could I cook without it?!)
Sea Salt
Black Pepper
Fresh Rosemary
1 tablespoon Soy Sauce
1 teaspoon Dijon Mustard
Small drizzle of White cooking wine
Crushed Red Pepper
Shavings of Pecorino Pepato for that creamy yet spicy punch to be added just a few minutes before the meal is done.

The directions here are easy, chop everything up, throw in a pan, cover. Cook over low heat for about fifteen minutes, add cheese and cook for another five. If you are in the holiday celebratory mood like we were last night, enjoy with a glass of Cava. We had the Jaume Serra Cristalino Brut Cava that was voted a Value Brand of the year by Wine & Spirits magazine. At $6.99 a bottle at Acker, Merrall, and Condit wine shop on 72nd street, that's a pretty good deal if you ask me. Full of vanilla notes with a nice acidity balance, hints of toasty-ness and a little hazelnut, overall a great bargain for an easy drinking holiday bubbly!