Tempeh is an Indonesian product made from soybeans with a lovely, nutty flavor. And because it’s fermented, it’s easy to digest. This main course is nicely flavored with a sweet tartness from the orange glaze and the greens…well, they’re the icing on the cake.
Makes 4 servings
- ¼ cup frozen orange juice concentrate
- ¼ cup balsamic vinegar
- 1 tablespoon Avocado oil
- ½ teaspoon organic soy sauce
- 2 cloves fresh garlic, crushed
- 1 tablespoon finely minced fresh basil
- 1 teaspoon finely minced fresh flat-leaf parsley
- 24 ounces tempeh, cut into 4 (6-ounce) slices
- 2 bunches kale or collards, rinsed well, stems trimmed, left whole
- 2 tablespoons fresh lemon juice
Step By Step Instructions:
Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a skillet over medium heat. When the mixture is hot, arrange tempeh slices in the mixture and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes more.
While the tempeh braises, place about ½ inch water and a pinch of salt in the bottom of a saucepan and bring to a boil. Add greens and steam until they are just wilted and bright green, about 2 minutes. Drain well and slice into bite-size pieces. Arrange greens on a platter. Arrange tempeh slices on top of greens and sprinkle with lemon juice. Serve hot.