Tempeh With Charred Peppers And Kale

• 1/4 cup canola oil, divided
• 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices
• 2 tablespoons lower-sodium soy sauce
• 1 cup vertically sliced onion
• 1 red bell pepper, thinly sliced
• 4 cups thinly sliced Lacinato kale (about 1 bunch)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon cider vinegar

1. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan. Add tempeh; cook 4 minutes, turning to brown evenly. Drizzle soy sauce into pan. Immediately remove tempeh from pan; keep warm.
2. Increase heat to high. Add remaining 2 tablespoons oil to pan. Add onion and bell pepper. Cook 3 minutes, stirring occasionally. Add kale, salt, and pepper to pan; cook 1 minute, tossing to combine. Add vinegar to kale mixture; toss to coat. Divide mixture evenly among 4 plates; top evenly with tempeh.

canola oil, lower, onion, red bell pepper, lacinato kale, kosher salt, freshly ground black pepper, cider vinegar

Taken from www.myrecipes.com/recipe/tempeh-charred-peppers-kale (may not work)