Creole Greens & Tempeh
(from renee0467’s recipe box)
This is one of those nutrition super-combinations. The combination of cruciferous vegetables, of
which collard greens are a part, and the lycopene from tomatoes promotes the development of
natural killer cells (yes, that is the real word for those cells) within a day. NK cells search out and kill
cancerous cells and cells compromised by virus.
Source: The Vegan Culinary Experience
Serves 4 peopleCategories: Vegan
Ingredients
- 1 green bell pepper, diced
- 1/2 of an onion, diced
- 5 cloves of garlic, sliced
- 3 cups of crushed fire roasted tomatoes
- 1 tbsp. of chopped fresh oregano
- 1 tsp. of fresh thyme
- 1/4 tsp. of ground cumin
- 1 bay leaf
- 1/4 tsp. of salt
- 1/2 tsp. of freshly ground black pepper
- 1 bunch of collard greens, mustard greens, or mix of the two, sliced into thick ribbons
- Option: 16 oz. of tempeh, chopped
Directions
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Dice the bell pepper and onion.
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Slice the garlic.
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Add the bell pepper, onion, garlic, fire roasted tomatoes, oregano, thyme, cumin, bay leaf, salt, and black pepper to a pan and bring it to a simmer over a medium heat.
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Simmer this for 10 minutes.
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While it is simmering, rip the collard green and/or mustard green leaves up along the stem to remove them from the hard stem.
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Slice them into ribbons.
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Add the collard greens and optional tempeh and simmer this for 15 more minutes, adding water if necessary to keep the sauce from completely reducing.