Ingredients for Tempeh and marinade:
1 8-oz package tempeh
3/4 cup vegetable broth
2 Tbsp soy sauce
2 Tbsp liquid smoke
2 Tbsp apple cider vinegar
2 Tbsp olive oil
2 tsp pure maple syrup
2 cloves garlic, crushed
For collard greens:
1 bunch (1 lb) collard greens
4 cloves garlic
1 Tbsp olive oil
1/2 cup leftover tempeh marinade
Instructions:
Cut tempeh in half width-wise, and then each piece along the diagonal so you have 4 triangles.
Bring a saucepan of water to a boil, and add the tempeh triangles. Lower the heat to a simmer and simmer for 10 minutes.
In the mean time, make the marinade by mixing together all of the other ingredients and wisking together in a shalow dish. As soon as the tempeh is done, place it in the dish to marinade for 1 hour, flipping the tempeh every 15 minutes or so.
Preheat the oven to broil. Place the tempeh in an oven-safe pan. Spoon some marinade over the tempeh and broil for 5 minutes. Flip it and spoon some marinade over it, and cook for another 5 minutes. Then, spoon some more marinade over it and cook for 30 more seconds.
For the collard greens:
Preheat a large skillet over medium heat. Sautee the garlic in the olive oil for about a minute. Add the collards and sautee for about 2 minutes, then add the marinade and cook for another 10 minutes, until the collards are tender and deep green.
