1 ½ lbs. collards (one big bunch)
1 lb. tempeh (2 8 oz packages)
2 T. soy sauce or tamari
1 T. fresh lemon juice
1 cup water
1 T olive oil
½ cup sliced shallots
4 cloves garlic, minced
½ cup cilantro, chopped
½ t. fennel seeds, crushed
½ t. red pepper flakes
salt and pepper to taste
2 roasted red peppers (store bought or homemade) cut into small pieces
Lemon wedges to serve
Remove leaves from collards; tear into small pieces. Soak in cold water.
Drain collards and place in a large pot of boiling water with salt. Cover and reduce heat to simmer for 10 minutes. Drain and set aside.
Crumble the tempeh into bite sized pieces and place in a large skillet. Add water, soy sauce and lemon juice. Cover and bring to boil for about 10 minutes until all the liquid has absorbed.
Lower the heat and push tempeh to one side of the skillet. Drizzle oil in other side of pan to sauté shallots and garlic with a pinch of salt for about 3 minutes. Then mix together with tempeh. Saute for 5 more minutes until tempeh is browned. Add extra oil if needed.
Mix in cilantro, fennel seed, red pepper flakes, salt, pepper and roasted red peppers. Then mix in collards and let everything cook together for 10 more minutes. Add a little water or veggie broth if the mixture begins to dry. Taste for salt and pepper. Serve with wedges of lemon and hot sauce with some brown rice on the side.