1 Bunch of the freshest Collards you can find (mine come
from my garden)
8 ounces of Tempeh
1/4 cup of Tamari (soy sauce)
a few drops of Liquid Smoke
1 onion, chopped
As much garlic as you can stand, diced
Mix Tamari and Liquid Smoke in a baking dish, add more
Tamari or water if needed. Cube Tempeh into about 1/2 inch cubes and place
in marinade. Let the Tempeh marinade for at least one hour, the longer
the better, I prepare this in the morning and leave in the fridge all day.
Remove Tempeh from the marinade, reserving liquid.
Heat a little oil in a skillet, add Tempeh once the oil is to temperature.
Fry the Tempeh until it is browned on all sides, remove from skillet and set
aside. Cut the Collards into ribbons or just chop them to the
size your wish. Add more oil to the skillet if needed, add the onion
and cook until just caramelizing, add the garlic and cook for a minute.
Add the Collards and stir around until they are coated with oil and
everything is mixed together. Add the Tempeh and the reserved
marinade. Simmer for about 15 or 20 minutes, adding water as needed.
This dish is fantastic served over brown rice or cooked
millet.