Simple, fresh, great over pasta or polenta served with a salad- or however you’re feelin’ it.
Kale with Portabello’s and Tempeh
1 medium onion, chopped
1 package tempeh, cut into 1 in squares
3 medium Portabello mushrooms, sliced
1 bunch kale, rinsed and chopped
3-4 cloves garlic
salt and pepper to taste
1/2 tsp garlic powder
crushed chili peppers, optional

Saute the onion and tempeh in olive oil in a sauce pan, over medium heat, until the onions begin to get translucent.
Add the mushrooms and continue to saute for about 3-5 more minutes. Add the chopped garlic and kale and saute
for 1- 2 minutes, add about 3 Tbsp of water and cover. Turn heat down to med-low and simmer for about 7 minutes or until the veggies reach the desired consistency. Add the garlic powder, salt, pepper and chili peppers (if using).
