Today I woke up and there are no greens in the house. It’s summer! Our farm CSA is officially out of the last of the winter and spring greens. The last little bit of it was rainbow chard a couple weeks ago and now I am totally out! What a contrast summer eating is to the produce available in winter. This winter we had curly kale, red Russian kale, escarole, chard, watercress, butter lettuce, mesclun mix, and more. It is so important to eat greens as they are really the healthiest food one could eat! So I had to run out to the store and grab some collard greens. I whipped up this smoky, savory lunch. I gave my body 2 cups of cooked dark leafy greens for lunch, and I feel great about that!
If you make this recipe be judicious with the shoyu or soy sauce and don’t over-salt it. Tempeh bacon typically is a little salty itself, so you won’t need much. I use Lightlife brand tempeh which can be found at Mom’s Organic Market, or perhaps your local grocery store! You can definitely find regular tempeh and cube it up for this recipe if you can’t find the tempeh bacon. When de-stemming the collard greens don’t worry too much about precision. I usually stack all of the leaves and slice down either side of the thick stems so that the leaf parts fall away. Then I use my fingers to pull out any remaining stems, stack the leaves and thinly slice them with a sharp knife. Eat them greens!
1 package tempeh bacon, cut into 1 inch squares
1 bunch collard greens, de-stemmed, leaves sliced thin
1/4 cup vegetable broth (or water)
5 drops liquid smoke
Splash shoyu (or soy sauce)
Heat a large pot or skillet over medium high heat. Add the tempeh bacon and collard greens. Add the vegetable broth to prevent sticking (as you cook the greens you may need to add a little more, but try to keep them from getting soggy. You can always cook off excess liquid or pour it off in the end). Let the greens soften and become dark as they cook for about 5 minutes. Give them a stir and add the liquid smoke and shoyu (or soy sauce) to taste and continue to cook for 4 or 5 minutes more. Test a collard green to see if it is tender enough for your liking before removing from heat and serving.