Orange-Balsamic Glazed Tempeh Over Greens

• 1/4 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 1 tablespoon avocado oil
• 1/2 teaspoon soy sauce
• 2 cloves fresh garlic, crushed
• 1 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, left whole
• 2 tablespoons fresh lemon juice

1. Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a skillet over medium heat. When the mixture is hot, arrange tempeh slices in the mixture and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes more.
2. While the tempeh braises, place about 1/2-inch water and a pinch of salt in the bottom of a saucepan and bring to a boil. Add greens and steam until they are just wilted and bright green, about 3 minutes. Drain well and slice into bite-size pieces. Arrange greens on a platter. Arrange tempeh slices on top of greens and sprinkle with lemon juice. Serve hot.

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

Taken from www.epicurious.com/recipes/food/views/orange-balsamic-glazed-tempeh-over-greens-352296 (may not work)