Ingredients
1/4 cup canola oil, divided
1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices
2 tablespoons lower-sodium soy sauce
1 cup vertically sliced onion
1 red bell pepper, thinly sliced
4 cups thinly sliced Lacinato kale (about 1 bunch)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cider vinegar
Preparation
1. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan. Add tempeh; cook 4 minutes, turning to brown evenly. Drizzle soy sauce into pan. Immediately remove tempeh from pan; keep warm.
2. Increase heat to high. Add remaining 2 tablespoons oil to pan. Add onion and bell pepper. Cook 3 minutes, stirring occasionally. Add kale, salt, and pepper to pan; cook 1 minute, tossing to combine. Add vinegar to kale mixture; toss to coat. Divide mixture evenly among 4 plates; top evenly with tempeh.
Cooking Light DT
