Orange-Balsamic Glazed Tempeh over Greens

soy braise steam vegetarian low cal high fiber low sodium dinner healthy vegan

Christina Pirello

Makes 4 servings

Source

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

Method

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 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.