This dish was taken from the May 2000 issue of Vegetarian Times and had a nice taste but it came out extremely salty. I followed the directions in steaming and salting/peppering the greens in batches but I think we had less than greens than the recipe called for so the salt was just too strong. So salty in fact that we couldn't eat much of the greens, and after a moment, the tofu absorbed some of the salt when we put them together; it was a shame it turned out as such as I could tell the underlying flavor was quite nice. We used both kale and chard as the greens. I hope to try it again someday, but I will be holding back on the salt by a lot!
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