Dandelion Greens, Tempeh And Red Cabbage

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 5 -6 cloves fresh garlic
• 1 tablespoon tamari
• 1 tablespoon seasoned rice vinegar or 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 pinch red pepper flakes
• 1 package tempeh
• 1 bunch dandelion greens
• 1/2 head red cabbage (or more, to taste)

Recipe

• 1 crush 4-5 garlic cloves and mix with tamari, vinegar, one tablespoon of olive oil and the dried herbs to make a marinade.
• 2 cut the tempeh into 1/2 inch squares and marinate in the marinade for 10-15 minutes.
• 3 while the tempeh is marinating, wash the dandelion greens in a sink full of water- it may need to be triple-rinsed, like spinach.
• 4 chop the red cabbage finely and chop the dandelion greens coarsely.
• 5 heat a saute pan and add the remaining olive oil (two tablespoons).
• 6 add 1-2 garlic cloves and saute for 1 minute, careful not to burn the garlic, discard the garlic.
• 7 add the marinated tempeh (pick out any garlic you see, so as not to burn it) to the olive oil and cook until the tempeh has slightly crispy edges.
• 8 then add the greens and the cabbage and stir-fry until the dandelion greens are nicely wilted.
• 9 serve over rice or noodles.