Braised Tempeh and Kale Salad Recipe

Warning: The recipe shared here is ridiculously good and embarrassingly easy to make.

The scene: A balmy Spring night in Downtown Manhattan. An urban sweetheart winds down yet another busy day. Eager for a healthy, home-cooked meal, she flings open the refrigerator to find a dearth of ingredients: a few stalks of kale, half of an avocado, a bulb of garlic and a package of tempeh. With her boyfriend out of town for work and unable to muster the walk to the market, she is tempted to resort to delivery yet again, but thinks better of it.

Enter Braised Tempeh and Kale Salad

She tackled the tempeh first:

Peel and mice 2 cloves of garlic.
Mix together 1/6 c of mirin, 1/6 c of tamari (soy sauce will do if you don’t have tamari) and 1/4 c of water. Add the minced garlic.

Remove tempeh from package and slice lengthwise to create two thin pieces of tempeh. Cut each in half and arrange the slices in a pan. Add the mixture and cover. Cook on low for 20 minutes. Turn the tempeh over and cook for another 15-20 minutes.

While the tempeh cooked, she prepared the salad:

Rinse the kale, remove from stems and tear the leaves into small pieces. Discard the stems. Pat the leaves dry and place in a large bowl. Add a pinch or two of sea salt and massage the kale with your hands until it softens (this is very important – if you skip this step, the kale will be coarse and difficult to chew/digest). She sliced the avocado and added it to the salad taking note that if she had other veggies around like fennel or red, cucumber or red, yellow or orange peppers, they would be great additions to the salad too!

Finally, she blended the salad dressing. Something clean but robust to complement the kale and tempeh:

Raw Goddess Dressing (from The 3-Day Cleanse) would have to be it! Besides, she had been craving it …

Add to a blender:

1/4 c extra virgin olive oil

1/4 c water

2 Tbsps organic tahini

1 Tbsp apple cider vinegar

1 Tbsp Tamari

1 Tbsps lemon juice

1/4 tsp sea salt

1/2 -1 small clove garlic

1/4 tsp dried parsley

1/4 tsp dried chives

(she substituted whatever dried (or fresh) herbs she had on hand – usually rosemary and thyme)

Blend until smooth.

When it was finished, she settled in for a satisfying meal, savored every bite and enjoyed a relaxing night ahead.

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