Braised Greens with Tempeh

Tempeh GreensThis is one of my favorite dishes. There is lots of magnesium from the greens and also the tempeh.

Tempeh is a fermented soy product that comes in patty form. And if you’re going to eat soy, fermented is the only way to go. The fermentation helps you to digest it and makes the nutrients more available for your body to use. See my post Is Soy Good for You.

Always use organic tempeh as soy foods tend to be made with GMO’s

Tempeh is made of the whole soybean with very little processing. It’s very high in protein, making it an excellent vegetarian protein source.

Braised Greens with Tempeh

Gluten Free, Dairy Free, Vegan                                   PRINT RECIPE

4 servings

8 oz package tempeh cut into ½ ” cubes
2 Tb coconut oil
pinch of chili flakes
½ tsp minced ginger
1 clove garlic minced
1 Tb wheat free tamari
4 Tb water
1 Tb toasted sesame oil

1 Tb olive oil
2 leeks, cleaned well, sliced (use white and light green parts only)
3 cloves of garlic, coarsely chopped
1 Tb fresh ginger, minced
4 cups kale thinly sliced, stems removed and coarsely chop separately
4 cups Swiss chard coarsely chopped, stems removed and chopped separately
½ cup vegetable or chicken stock
1 Tb yellow or red miso dissolved in 2 Tb water

  • Heat a large cast iron skillet or sauté pan.  Add 2 Tb oil. When hot add tempeh.
  • Sauté on medium-low until golden on top and bottom, about 3 minutes on each side.
  • Turn down the heat to low, add in a pinch of chili flakes, ginger, garlic, tamari and 4 Tb of water.
  • Simmer for 5-7 minutes. When water is absorbed add sesame oil. Stir to coat the tempeh and sauté 1 minute more. The tempeh should get slightly glazed. Remove the tempeh from the pan, set aside on a plate.
  • Add 1 Tb olive oil to the pan,
  • Add the leeks, sauté on low until they begin to soften, 3-5 minutes
  • Add ginger, garlic and stems.  Sauté 2 minutes
  • Add kale, mix using, tongs until slightly wilted, about 2 minutes
  • Add chard, stir..
  • Add 1 cup of stock. Mix so the stock coats the greens.
  • Raise the heat to medium, simmer uncovered until the greens are tender about 7 minutes. Add more broth if needed so that the mixture doesn’t stick to the bottom of the pan.
  • Add tempeh to the greens.
  • Dissolve miso in 2 Tb water.  Add to greens. Mix and turn off the heat
  • Taste to adjust seasoning


Leave a Reply