3tablespoonBragg Liquid Aminosor coconut aminos, or tamari,
2tablespoonsapple cider vinegar
4cupschopped kale
freshly ground black pepper.
Instructions
In a medium skillet, warm the oil over medium-high heat.
Add the onion and a big pinch of salt and saute for about five minutes or until the onions are translucent.
Add the garlic and the chili flakes (if using) and cook for one minute more.
Add the tempeh, aminos, and vinegar, and give it a good stir.
Cover and steam the tempeh for 8-10 minutes.
Give it a stir periodically and make sure the tempeh isn’t sticking. If it is, add a few splashes of water to deglaze the skillet.
Stir in the kale and cook uncovered for 2-3 minutes or until the kale has wilted. T
aste and season if desired.
Enjoy on its own or with a few splashes of hot sauce.
Notes
SUBSTITUTION TIP: Swap the kale for whatever dark leafy green you have on hand. Collard greens, spinach, and swiss chard all work!STORAGE TIP: This will keep for 4 days in an airtight container in the refrigerator.
Per serving total calories: 279 Total Fat: 14g
Saturated fat: 6g Cholesterol: 0mg
Sodium: 116mg Total carbohydrate:24g
Fiber: 2g Sugars: 2g Protein: 19g