Dandelion Greens, Tempeh And Red Cabbage - cooking recipe

Ingredients

5 -6 cloves fresh garlic
1 tablespoon tamari
1 tablespoon seasoned rice vinegar or 1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1 pinch red pepper flakes
1 package tempeh
1 bunch dandelion greens
1/2 head red cabbage (or more, to taste)

Preparation

Crush 4-5 garlic cloves and mix with tamari, vinegar, one tablespoon of olive oil and the dried herbs to make a marinade.
Cut the tempeh into 1/2 inch squares and marinate in the marinade for 10-15 minutes.
While the tempeh is marinating, wash the dandelion greens in a sink full of water- it may need to be triple-rinsed, like spinach.
Chop the red cabbage finely and chop the dandelion greens coarsely.
Heat a saute pan and add the remaining olive oil (two tablespoons).
Add 1-2 garlic cloves and saute for 1 minute, careful not to burn the garlic, discard the garlic.
Add the marinated tempeh (pick out any garlic you see, so as not to burn it) to the olive oil and cook until the tempeh has slightly crispy edges.
Then add the greens and the cabbage and stir-fry until the dandelion greens are nicely wilted.
Serve over rice or noodles.