Orange-Balsamic Glazed Tempeh over Greens Recipe

Orange-Balsamic Glazed Tempeh over Greens Recipe

  • 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
  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.
  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.
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