Delicious Living
  • 2 bunches kale
  • 1 (17-ounce) jar roasted red bell peppers, drained
  • 1 yellow onion, coarsely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red chile powder (or cayenne)
  • 2 tablespoons coconut oil
  • 8 ounces tempeh
  • 2 tablespoons chopped garlic (bottled is fine)
  • 1/4 teaspoon freshly ground black pepper

Kale with Tempeh and Roasted Pepper Sauce

Alan Roettinger | Delicious Living
  • Prep Time: 33 mins
  • Serves: 4 people
  • Calories per serving: 288

Aside from its unique flavor, one advantage of using kale over spinach is that it retains much more of its original volume when cooked. In this dish, cubes of tempeh, a highly nutritious fermented soybean product, are bound to the kale with a rich red-pepper sauce.  If you don’t care for coconut oil, use olive oil instead.

  1. Tear kale leaves from coarse stems and wash. Chop coarsely. Purée roasted peppers, onion, salt, and red chile powder in a blender.
  2. Heat oil in a large, deep pot over medium-high heat. Add tempeh, in one piece, and sear on one side for about 1 minute, or until lightly colored. Turn and sear other side for 1 minute. Remove from pan and cool slightly. Reduce heat to medium and add garlic; stir briskly for about 10 seconds. Stir in chopped kale until it wilts into mixture. Add roasted pepper purée and stir well. Cover, reduce heat to medium-low, and cook, stirring occasionally, until tender, about 3 minutes. (Note that unlike spinach, kale will retain some chewiness, even when cooked.) Season with salt to taste.
  3. Cut tempeh into 3/4-inch cubes and add to kale, along with pepper. Stir very gently. Cover, and continue cooking until tempeh is hot, 2 minutes.


PER SERVING: 288 cal, 41% fat cal, 14g fat, 7g sat fat, 0mg chol, 16g protein, 29g carb, 7g fiber, 592mg sodium

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