Lemony Tempeh and Kale

Ingredients - Serves 4

• Salt and pepper - To taste
• Lemon zest - 1 teaspoon
• Lemon juice - 2 tablespoons
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Kale - 1 bunch, stemmed and chopped
• Tempeh - 8 ounces, cubed

Let's Get Started

1. Heat the olive oil in a large skillet over medium heat.
2. Add the tempeh and cook until browned on all sides, about 5 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the kale and cook until wilted, about 5 minutes.
5. In a small bowl, whisk together the lemon juice, lemon zest, salt, and pepper.
6. Pour the lemon dressing over the tempeh and kale and toss to combine.
7. Serve the lemony tempeh and kale warm.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 250
• Fat: 10g
• Carbs: 20g
• Protein: 15g
• Sodium: 500mg
• Sugar: 5g