In an attempt at eating healthier and more whole foods this past month, as part of the #HH28 Whole Foods Challenge, I decided that I one good way was to swap out Tofu with Tempeh. Less processed, more whole bean. I've come across a few different recipes for BBQ Tempeh and Buffalo Tempeh and decided to combine what I remembered of those recipes with collard greens. My husband bought me a 2 lb bag and I'm the only one who eats Collard greens .. so here's what I concocted and I must admit, it came out quite delish :) !! Collard greens and tempeh both taste best after cooking for a long time on low heat which helps the tough cellulose walls in the greens to soften and for the soybeans in tempeh to mellow as well. So both ingredients are a match made in ... a pot :)
|BBQ Tempeh & Collard Greens|
Prep Time: 60-90 min, including 60-75 min of simmer time.
Ingredients (Serves 6):
- 2 lb Collard Greens, pre-washed and cut into bite sized pieces.
- 2 pks Lightlife Soy Tempeh
- 1 large Red Onion, diced
- 1 tbsp Minced Garlic
- 2 tbsp Tomato Paste, unsalted.
- 2 tbsp unsalted roasted peanuts, as a garnish
- 2-4 tbsp BBQ Sauce (use your favorite kind)
- 2 tsp Hot Sauce (use your favorite kind)
- 1/2 tsp Liquid Smoke
- 2 cups water
- Salt and Pepper, to taste
In a large, deep pot, big enough to hold 2 lbs of greens, add 1 cup water and add diced onions and garlic. Saute until onion is translucent and garlic begins to release its essential oils (about 2-4 min on high). Add remaining ingredients (except tempeh and greens), mix and bring to a boil. Once the mixture is at a rolling boil, add diced tempeh and reduce heat to a gentle simmer (medium-low). Slowly add collard greens to the pan, allowing each handful to wilt into the mix, until all the greens have been mixed in. Allow to simmer on the stove for about an hour adding more water to prevent the dish from drying out. Before serving, taste test and add more BBQ sauce, salt and pepper, as needed. The final dish should have some excess liquids which will serve as the flavor for your rice. Serve over a bed of steamed rice, and garnish with a few peanuts (optional).
Total Fat 6.5 g; Carbohydrates 26.6 g; Fiber 13.8 g; Sugars 4.4 g; Protein 18.7 g