Tempeh and Greens oh my

So not Marley's favorite as it is a little spicy, but certainly one of the grown up favorites in the house hold.

This recipe was adapted from my lovely Yoga Teacher and friend Ame Wren's Wok Fried greens with Chickpeas, Ginger and Turmeric. Another favorite.

Ingredients:
2 bunches of greens (Collards, Kale, Spinach, Chard etc), de-veined, washed and chopped
1 red onion, diced
1 chunk of ginger sliced or grated (to taste I like A LOT)
1 clove of garlic, minced
1 package of Tempeh, diced*
Toasted Sesame Oil
Red pepper flakes (to taste)
Turmeric (to taste)
Bragg's Liquid Aminos (soy sauce replacement)
Black Pepper ( to taste)
Sesame seeds


In a wok or large skillet, heat oil over medium high heat. Once hot add onion, garlic and ginger until softened. 3-5 mind. Add Tempeh to brown along with Turmeric and Red Pepper Flakes. About 5 mins.

Once Browned add greens and a few squirts of Bragg's. Go gentle at first with the Bragg's as it adds a bit of saltiness.
Cover to steam. When cooking a tougher green like Collards, I also add a 1/2 cup of water during the steaming, but I don't use much Bragg's.

Top with Sesame Seeds and black pepper then Serve.

Play with the heat level and find what works for you.

*If looking to make this gluten free, read the Tempeh label, there are many kinds and some are NOT gluten free.

This meal is mad good and great for a night when you have a lot to get done after dinner. Packs so many nutrients you will feel like the Energizer Bunny.

Enjoy and Namaste!
Pam