Lunch Week 12 - Collards and Tempeh
KCSwigart
Posts: 67
What You'll Need:
1 1/2 pounds collards (1 big bunch)
1 pound tempeh
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
1 cup water
1 tbsp. olive oil
1/2 cup sliced shallots
4 cloves garlic, minced
1/2 cup loosely packed fresh cilantro, chopped
1/2 tsp. fennel seed, crushed
1/2 tsp. red pepper flakes
A few dashes fresh black pepper
2 roasted red peppers, cut into bite sized pieces
Salt to taste
What You'll Need to Do:
First, rip the leaves off the stems of the collards, then rip into smaller pieces and wash.
Place the drained collards in a large pot (at least 5-quart) and submerge with water and a big pinch of salt. Cover and bring to a boil, then lower heat and let simmer for 10 minutes. Drain and set aside.
In the meantime, crumble the tempeh into bite-sized pieces and place in a large skillet. Add water, soy sauce, and lemon juice. Cover and bring to a boil. Let boil for about 10 minutes, or until all of the liquid has absorbed or evaporated.
Lower the heat and push all of the tempeh over to one side. Drizzle the oil into the other side of the pan and sauté the shallots and garlic, along with a pinch of salt, for about 3 minutes. Then just flip into the tempeh and mix together. Sauté for about 5 more minutes, until tempeh is browned. Add a little extra oil if needed.
Mix in cilantro, fennel seed, red pepper flakes, black pepper and roasted pepper. Lastly, mix in the collards and let everything cook together for about 10 more minutes. Add a little water or veggie broth if it begins to get dry. Taste for salt and pepper.
Enjoy!
1 1/2 pounds collards (1 big bunch)
1 pound tempeh
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
1 cup water
1 tbsp. olive oil
1/2 cup sliced shallots
4 cloves garlic, minced
1/2 cup loosely packed fresh cilantro, chopped
1/2 tsp. fennel seed, crushed
1/2 tsp. red pepper flakes
A few dashes fresh black pepper
2 roasted red peppers, cut into bite sized pieces
Salt to taste
What You'll Need to Do:
First, rip the leaves off the stems of the collards, then rip into smaller pieces and wash.
Place the drained collards in a large pot (at least 5-quart) and submerge with water and a big pinch of salt. Cover and bring to a boil, then lower heat and let simmer for 10 minutes. Drain and set aside.
In the meantime, crumble the tempeh into bite-sized pieces and place in a large skillet. Add water, soy sauce, and lemon juice. Cover and bring to a boil. Let boil for about 10 minutes, or until all of the liquid has absorbed or evaporated.
Lower the heat and push all of the tempeh over to one side. Drizzle the oil into the other side of the pan and sauté the shallots and garlic, along with a pinch of salt, for about 3 minutes. Then just flip into the tempeh and mix together. Sauté for about 5 more minutes, until tempeh is browned. Add a little extra oil if needed.
Mix in cilantro, fennel seed, red pepper flakes, black pepper and roasted pepper. Lastly, mix in the collards and let everything cook together for about 10 more minutes. Add a little water or veggie broth if it begins to get dry. Taste for salt and pepper.
Enjoy!
0