Breakfast Skillet - Tempeh, Kale
Low carbs, full of highly digestible protein
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Ingredients
- 1 tbsp Olive Oil or coconut oil
- 1 White Onion chopped,
- pinch Salt
- 2 Garlic Cloves minced,
- pinch Red Chili Flakes optional,
- 9 ounce Tempeh pcakaged chopped
- 3 tbsp Bragg Liquid Aminos or coconut aminos, or tamari,
- 2 tbsp Apple Cider Vinegar
- 4 cups Kale chopped
- Black Pepper. freshly ground
Instructions
- In a medium skillet, warm the oil over medium-high heat.
- Add the onion and a big pinch of salt and saute for about five minutes or until the onions are translucent.
- Add the garlic and the chili flakes (if using) and cook for one minute more.
- Add the tempeh, aminos, and vinegar, and give it a good stir.
- Cover and steam the tempeh for 8-10 minutes.
- Give it a stir periodically and make sure the tempeh isn’t sticking. If it is, add a few splashes of water to deglaze the skillet.
- Stir in the kale and cook uncovered for 2-3 minutes or until the kale has wilted. T
- aste and season if desired.
- Enjoy on its own or with a few splashes of hot sauce.
Notes
SUBSTITUTION TIP: Swap the kale for whatever dark leafy green you have on hand. Collard greens, spinach, and swiss chard all work!
STORAGE TIP: This will keep for 4 days in an airtight container in the refrigerator.
Per serving total calories: 279 Total Fat: 14g
Saturated fat: 6g Cholesterol: 0mg
Sodium: 116mg Total carbohydrate:24g
Fiber: 2g Sugars: 2g Protein: 19g
Per serving total calories: 279 Total Fat: 14g
Saturated fat: 6g Cholesterol: 0mg
Sodium: 116mg Total carbohydrate:24g
Fiber: 2g Sugars: 2g Protein: 19g