Orange Tempeh And Crispy Kale - cooking recipe

Ingredients

1/4 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon soy sauce
4 cloves fresh garlic, crushed
2 tablespoon finely minced fresh basil
1 teaspoon finely minced fresh flat-leaf parsley
24 ounces tempeh, cut into 4 (6-ounce) slices
2 bunches kale or collards, rinsed well, stems trimmed, ripped
2 T olive oil

Preparation

- Preheat oven 350
- Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Marinate at least 20 minutes.
- In the meantime, massage oil into the kale and place on a cookie sheet.
- Heat a skillet to medium high, add the ingredients of the ziplock bag.
- Cook each side of the tempeh until browned, about 4 minutes each.
- While tempeh is braising, place the kale in the oven until the edges get crispy