Tofu Scramble with Kolhrabi Greens and Chard Stems

This is one way I've found to use up miskalaneous parts of my vegetables. Chard stems are beautiful and tasty. They have a bite like celery, but have a much sweeter and earthier flavor. Also I usually get the chard stems to myself, as my partner, who loves chard greens, never cooks the stems. (Fine with me!) The kolhrabi greens I tried for the first time this morning. Alas they tasted wonderful, but I didn't cook them long enough--generally greens should be cooked a few minutes less than chard stems. Not, however, kohlrabi greens, they need a few more minutes than the stems.

Tofu scramble

Kolhrabi greens (or whatever greens are available)
Chard stems
Tofu (flattened and crushed with a fork)
Turmeric (for flavor and to color the tofu like cooked scrambled eggs)
Asafoetida (a spice, it tastes great, but its a bit expensive.)
Shoyu (or tamari soy sauce)
safflower oil

Heat the oil in a pan medium heat
add the Kohlrabi greens (cook a few minutes)
(keep stirring the ingredients regularly)
add the chard stems (cook a few minutes)
add any additional greens
add the tofu
add a teaspoon or two of turmeric mix it with the tofu so it colors yellow
add the asafoetida to everything
add a bit of the shoyu

eat up.