Indonesian Greens & Tempeh
Indonesian Greens & Tempeh
By Chef Katie Mae
Makes 2 servings | Ready in 10 minutes | Stores 1 week in fridge
INGREDIENTS
- 1 cup water
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 1 tablespoon tamari (optional)
- ½ tablespoon tamarind paste
- 2 garlic cloves
- ¼ teaspoon red pepper flakes, or more to taste
- 8 oz tempeh
- 12 oz greens (i.e. kale, swiss chard, spinach), chopped
- 6 oz apple or fresh fruit of your choice, diced (about 1 apple)
DIRECTIONS
- In a blender, combine the water, peanut butter, lime juice, tamari, tamarind paste, garlic, and red pepper flakes. Blend until creamy.
- Combine the sauce and tempeh in a large sauté pan or skillet over medium-high heat. Keep covered, and simmer for 5 minutes, stirring occasionally.
- Add the greens, cover, and simmer for a few more minutes, or until the greens are tender to your liking. Turn off the heat.
- Stir in the apple and serve promptly.
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