Friday, April 8, 2011

Southern Style Smoky Greens

This might be my favorite way to eat greens.  It's almost a complete meal--smoked tempeh gives it a wonderful smoky flavor and ton of extra protein, the kale and collards are "superfoods," garlic and onions are full of antioxidants.  The recipe can even be made Engine 2 friendly if you use a cast iron pan (thus eliminating the need for oil).  While simple, this recipe can be a little bit time-consuming because of how long the onions need to be cooked. But don't let that deter you!  I promise your time and effort is well worth it.

Southern Style Smoky Greens
1 bunch kale, chopped finely, stems removed (I used frozen)
1 bunch collards, chopped finely, stems removed (I used frozen)
2 white onions, sliced thinly
6 cloves garlic
1 8oz package of smoked tempeh, crumbled/chopped finely
2 tsp soy sauce
2 tsp veg oil
3-4 Tbsp water

 In a saucepan on medium heat, cook the onions in the oil.  You want to cook them until they begin to brown and release liquid.  Stir every minute or so to prevent it from sticking to the bottom.  After about 15-20 minutes, they should be where you want them--lightly browned and very soft.  Deglaze the pan with the soy sauce and some water.

Tempeh and garlic
 Once the onions are nice and golden, add the tempeh and the garlic to the pan.  Cook for 5ish minutes, or until the tempeh has started to brown a little bit.  At this point, add your greens.  Dump them on top of the tempeh / onion / garlic mixture and stir everything around a little.  If you're using fresh greens, add a little bit of water so they cook down faster.  If you've chopped your greens finely enough, they should only need a few minutes to cook. 

If you like your greens a little spicier, add 1 tsp crushed red pepper, or 1 Tbsp hot sauce.

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