3Tablespoonscoconut aminos or reduced sodium soy sauce/tamari
2Tablespoonspure maple syrup
¼cupwaterplus more if needed
1cupshiitake mushroomsstems removed and sliced into small pieces
8ouncesthree grain tempehsliced super thin
1small bunch of lacinato kalechopped into bite-size pieces
1teaspoonfreshly ground black pepperplus more if needed
Instructions
In large skillet over low heat, combine the coconut oil, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the garlic and stirring occasionally for 5-7 minutes.
While the garlic is cooking, whisk together the coconut aminos, maple syrup and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the coconut amino mixture and stir again to coat. Cook for a minute or two, then add the kale. Stir and cover.
Cook for about 3 minutes. Uncover, turn the heat up even more, and cook until the tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time.
Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately over quinoa or brown rice.