Kale with Tempeh and Roasted Pepper Sauce
Servings Prep Time
4people 33minutes
Servings Prep Time
4people 33minutes
Ingredients
  • 2bunches kale
  • 1(17-ounce) jar roasted red bell peppers, drained
  • 1 yellow onion, coarsely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red chile powder (or cayenne)
  • 2tablespoons coconut oil
  • 8ounces tempeh
  • 2 tablespoons chopped garlicbottled is fine
  • 1/4 teaspoon freshly ground black pepper
Instructions
  1. Tear kale leaves from coarse stems and wash. Chop coarsely. Purée roasted peppers, onion, salt, and red chile powder in a blender.
  2. Heat oil in a large, deep pot over medium-high heat. Add tempeh, in one piece, and sear on one side for about 1 minute, or until lightly colored. Turn and sear other side for 1 minute. Remove from pan and cool slightly. Reduce heat to medium and add garlic; stir briskly for about 10 seconds. Stir in chopped kale until it wilts into mixture. Add roasted pepper purée and stir well. Cover, reduce heat to medium-low, and cook, stirring occasionally, until tender, about 3 minutes. (Note that unlike spinach, kale will retain some chewiness, even when cooked.) Season with salt to taste.
  3. Cut tempeh into 3/4-inch cubes and add to kale, along with pepper. Stir very gently. Cover, and continue cooking until tempeh is hot, 2 minutes.
Recipe Notes
Nutrition Facts
Kale with Tempeh and Roasted Pepper Sauce
Amount Per Serving
Calories 288
% Daily Value*
Sodium 592mg 25%
Total Carbohydrates 29g 10%
Dietary Fiber 7g 28%
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

 

PER SERVING: 288 cal, 41% fat cal, 14g fat, 7g sat fat, 0mg chol, 16g protein, 29g carb, 7g fiber, 592mg sodium

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