My little girl is a month old already! What a blur…time flies when you are sleep-deprived, a mother of two and still working. Case in point: I wanted to post this recipe for National Kale Day on Wednesday but alas, a nursing marathon kept me from my computer.
The recipes I share are born of what I actually eat, and these days, it is all about getting what my body needs in as simple a format as possible. And I am constantly craving massive plates of greens. Which I tend to eat for lunch because kale is one of the final frontiers for my otherwise very healthy five year old. He just won’t get on board the kale train.
I have been known to just eat a bunch of kale with little more than some garlic and salt. However, the tempeh bacon, cooked until caramelized, really makes this simple sauté taste even more savoury and delicious. So the next time you need your greens fix, give this one a go!
Kale and Tempeh Bacon Saute
- 1 package tempeh bacon (or sub smoked tofu)
- 1 large bunch green kale, stems separated and chopped, leaves torn into bite-sized pieces
- 1 small onion, diced
- 3 cloves garlic, minced or grated on a fine microplane grater
- 3 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon salt
- Dried chili flakes to taste
- Heat 1 tbsp oil in a sauté pan on medium heat. Fry tempeh bacon until caramelized on both sides, about 4 min per side and set aside.
- Add remaining oil to pan, sauté onion and kale stems until softened and onion is translucent, about five to seven minutes. Add kale leaves, garlic, salt and chili flakes and saute until kale leaves wilted and glossy.
- Toss with chopped tempeh bacon, adjust seasoning if necessary and serve.