Instructions: Heat the oil in a cast-iron skillet. Add the onions, tofu, and tamari. Saute until the onions are soft and the tofu is browned. Put in the dulse and let it all cook a few minutes. Add the cold greens, and barely toss, then cover. This is done when heated through.

Served with cornbread or pones to dip the potlikker, this is unbeatable.

NOTES : If you ever tasted country ham, the dulse will remind you of the intense saltiness of salt pork, so highly recommended by Southerners for cooking in a pot of greens.

Note that I, again, reduced the amount of oil. I know 2 tbsp would be way too oily for me. I also think Id find that much toasted sesame oil overwhelming.

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