2 Tsp Coconut Oil
1 (8 oz) package Tempeh, thinly sliced into strips
1 Lemon, juiced
4 Cloves of Garlic, minced
1/4 Tsp Fresh Ginger, grated
1/4 Tsp Ground Cumin
1/4 Tsp Dried Italian Seasoning
4 Drops of liquid Stevia
2 Cups Blanched kale
Fresh Ground Pepper
Blanch your kale if you haven’t already: Place de-stemmed and chopped kale in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well. Sometimes I actually squeeze the kale to wring out all the extra liquid.
Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl.
Once tempeh has browned, add blanched kale and the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add ground pepper to taste and serve.