1 pound Oryana tempeh, diced small
3 tablespoons extra virgin olive oil
1 ½ lbs greens (mustard greens, kale, chard, etc.), washed, stems removed, chopped
4 garlic cloves, minced
1 15-oz can red beans, drained and rinsed
2 tablespoons cider vinegar
Salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Add tempeh and saute about 5 minutes until lightly browned. Remove from pan and set aside. Reduce heat to medium low and add the greens, garlic, and about a half cup of water. Scrape up any tempeh bits from pan, toss everything to mix, cover, and cook until greens are tender, about 10 minutes. Stir in beans, tempeh, and vinegar and cook until heated through. Add salt and pepper to taste.
Serve this Southern-inspired dish with cornbread or brown bread, slices of fresh tomato, and chunky applesauce.
Leafy green vegetables are excellent sources of vitamins A and C and calcium, iron, fiber and other nutrients. The National Cancer Institute reports that foods rich in vitamins A and C have been associated with the reduced risk of certain cancers.
We make our own tempeh right in the store. Originally from Indonesia, tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is highly nutritious and digestible, making it an excellent vegetarian protein source.