BREAKFAST GREENS

yields 2 TO 4 AS A SIDE

ingredients

• 1 1/2 tsp maple syrup or agave syrup
• 1 tsp tomato paste
• 1 tsp liquid smoke
• 2 tsp soy sauce
• 2 tsp olive or grapeseed oil
• 8 ounces tempeh
• 2 clove garlic
• 1 1/2 tsp seasoning blend
• 1 bunch kale
• 2 TBL lemon juice

Instructions

0 mince garlic; cut kale into 2-inch strips (about 7 cup)

1 In a small glass, mix together the broth, maple syrup, tomato paste, liquid smoke, and 1

tsp of the soy sauce and set that aside.

2 Heat the oil in a big wok or skillet over medium heat. Crumble in the tempeh in bite-size

pieces and sauté it around until it starts to brown in some places, 2 to 3 minutes. Now pour

that broth mixture all over and let it cook for about 15 seconds. Add the garlic and seasoning

blend and cook for another 30 seconds. Almost done.

3 Now we get to the greens. Pile those mother ers on top of the tempeh, pour in the

lemon juice and remaining 1 tsp soy sauce, and stir everything around with the tempeh. It

will look like too much kale but respect the process, damn. Let the kale cook down for about a

minute or two—you want it nice and wilted, not cooked to death. Serve right away.

• recipe