Orange Tempeh And Crispy Kale Recipe

Ingredients

1/4 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon soy sauce

4 cloves fresh garlic, crushed

2 tablespoon finely minced fresh basil

1 teaspoon finely minced fresh flat-leaf parsley

24 ounces tempeh, cut into 4 (6-ounce) slices

2 bunches kale or collards, rinsed well, stems trimmed, ripped

2 T olive oil

Preheat oven 350
Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Marinate at least 20 minutes.
In the meantime, massage oil into the kale and place on a cookie sheet.
Heat a skillet to medium high, add the ingredients of the ziplock bag.
Cook each side of the tempeh until browned, about 4 minutes each.
While tempeh is braising, place the kale in the oven until the edges get crispy