Menu
8 ounce package of tempeh sliced thin
3-4 cloves of garlic, sliced thin too
(optional) 3 young garlic greens chopped into 1” pieces
1 cup chopped greens like spinach, kale, or chard
1-3 tablespoons of coconut aminos or reduced sodium tamari or soy sauce
Freshly ground black pepper or hot sauce to taste
1. Saute tempeh on medium heat on a quality stainless pan for 2 minutes,
stirring occasionally, then flip and add garlic cloves and garlic greens; if
greens are frozen, add them now
2. Cook another 2-3 minutes, stirring occasionally
3. Flip tempeh and add coconut aminos, pushing around with a spatula to
deglaze and “clean” pan
4. If greens are fresh, add them now
5. Cook another minute or two till greens cooked down a bit
6. Mix in black pepper or hot sauce; serve with a grain and a salad; serves 3-4
