Orange Tempeh And Kale

• 1/4 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 2 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, cubed
• 2 bunches kale, rinsed well, stems trimmed
• 2 T olive oil

1. - Preheat oven to 350
2. - Massage oil into the torn kale pieces
3. - Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Add tempeh, marinade 20 minutes.
4. - Meanwhile, massage oil on to the torn kale pieces. Place then on a cooking sheet
5. - Bring a skillet to medium high, add everything from ziplock bag
6. - Cook until one side is browned, about 4 minutes. Turn and brown on the other sides, about 4 minutes each.
7. - While the tempeh braises, place oiled kale in oven until shriveled with crispy edges, not quite kale chips

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-kale-58384066 (may not work)