1 pound 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.