Recipe information
Yield
Makes 4 servings
Ingredients
1/4 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon avocado oil
1/2 teaspoon 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
Preparation
Step 1
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.
Step 2
While the tempeh braises, place about 1/2-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 3 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.
Nutrition Per Serving
Per Serving: Calories 378; Protein 33.1g; Total Fat 19g; Saturated Fat 4g; Cholesterol 0mg; Carbohydrate 24.8g; Dietary Fiber 10.6; Sodium 73mg
#### Nutritional analysis provided by _This Crazy Vegan Life_ by Christina Pirello
Reprinted from This Crazy Vegan Life by Christina Pirello by arrangement with HP Books, a member of Penguin Group (USA) Inc., Copyright © 2008 by Christina Pirello.
