Ingredients
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3 tablespoons olive oil, divided
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1 lb tempeh, cubed
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1 red bell pepper, thinly sliced
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1 small red onion, thinly sliced
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3 garlic cloves, minced
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2 teaspoons dried thyme or 2 tablespoons chopped fresh thyme
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1/4 teaspoon salt
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fresh black pepper
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4 large leaves swiss chard, torn into pieces (or any leafy green)
Instructions
- Preheat a large, heavy-bottomed pan over medium heat. Saute the tempeh in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned.
- Add red bell pepper and onion and drizzle in remaining oil. Saute for about 5 minutes until veggies are softened but still slightly crunchy. Add garlic and thyme and saute for 2 more minutes.
- Season with salt and pepper. Add greens and saute until just wilted. Serve immediately.