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Friday, May 29, 2009

Mustard Greens with Tempeh

mustard green tempeh

Paruppusili is one of my all-time favorites, especially the way my mom makes it. This recipe is inspired by the paruppusilis I like to make - the protein comes from tempeh instead of lentils and with greens it forms a perfect pair in this easy-to-make side dish.

Collard greens, Kale, Swiss Chard or even Spinach can be used instead of mustard greens. And, instead of tempeh, can use the paruppusili recipe using lentils. I like this recipe as it has a bit of an Asian flavor, quite delicious and nutritious.

1 large bunch mustard greens
1 packet tempeh, crumbled coarsely
1-2 garlic cloves crushed
1 medium onion diced finely
1 tsp turmeric powder (optional)
soy sauce
sambal oelek
mirin or agave nectar or brown sugar to taste
1 Tbsp peanut oil or sesame oil or canola oil

  1. Chop and clean the mustard greens and steam till done; drain well squeezing out any excess water, keep handy
  2. Heat the oil in a pan and saut&#233 the onions and garlic with the turmeric powder till translucent
  3. Add the crumbled tempeh, some soy sauce and toss it around over medium high heat, allowing it to brown a bit

  • Then, add the cooked, drained and squeezed dried mustard greens and sauté till it gets slightly crisp and brown
  • Stir in sambal oelek or hot sauce and some mirin or brown sugar to balance the flavors, add more soy sauce if preferred (Greens cook down to almost a fourth of their volume so add most of the flavoring towards the end so as not to let them overpower the dish)
  • Serve warm with roti or sticky jasmine rice, or enjoy it as-is
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