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 people

Categories: 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

  1. Dice the bell pepper and onion.

  2. Slice the garlic.

  3. 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.

  4. Simmer this for 10 minutes.

  5. While it is simmering, rip the collard green and/or mustard green leaves up along the stem to remove them from the hard stem.

  6. Slice them into ribbons.

  7. 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.

Email to a friend | Print this recipe | Back