A big ol' pot o' greens! ? But not just any greens! This here is proof that Suzanne Goin's #genius slow-cooked Tuscan kale works with other bitter, sturdy greens, too. My favorite is a mix of broccoli rabe and red kale (that's what I used here). I added mustard seeds along with the standard rosemary, chile (I use hit dried Indian chiles instead of de arbol), onion, and garlic, then finished it off with some curry powder and tofu that had been coated in cornstarch and more curry powder, then lightly fried in sizzlin' hot canola oil, Ottolenghi-style.