Orange Tempeh And Crispy Kale

• 1/4 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon soy sauce
• 4 cloves fresh garlic, crushed
• 2 tablespoon finely minced fresh basil
• 1 teaspoon finely minced fresh flat-leaf parsley
• 24 ounces tempeh, cut into 4 (6-ounce) slices
• 2 bunches kale or collards, rinsed well, stems trimmed, ripped
• 2 T olive oil

1. - Preheat oven 350
2. - Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Marinate at least 20 minutes.
3. - In the meantime, massage oil into the kale and place on a cookie sheet.
4. - Heat a skillet to medium high, add the ingredients of the ziplock bag.
5. - Cook each side of the tempeh until browned, about 4 minutes each.
6. - While tempeh is braising, place the kale in the oven until the edges get crispy

orange juice, balsamic vinegar, olive oil, soy sauce, fresh garlic, fresh basil, parsley, bunches kale, olive oil

Taken from www.epicurious.com/recipes/member/views/orange-tempeh-and-crispy-kale-58384067 (may not work)