Orange Tempeh And Kale Recipe

Ingredients

1/4 cup frozen orange juice concentrate

1/4 cup balsamic vinegar

2 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, cubed

2 bunches kale, rinsed well, stems trimmed

2 T olive oil

Preheat oven to 350
Massage oil into the torn kale pieces
Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Add tempeh, marinade 20 minutes.
Meanwhile, massage oil on to the torn kale pieces. Place then on a cooking sheet
Bring a skillet to medium high, add everything from ziplock bag
Cook until one side is browned, about 4 minutes. Turn and brown on the other sides, about 4 minutes each.
While the tempeh braises, place oiled kale in oven until shriveled with crispy edges, not quite kale chips