BBQ Tempeh Bacon with Black-Eyed Peas and Greens

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 to 3 garlic cloves, minced
• One 6-ounce package Fakin Bacon tempeh strips, finely chopped
• One 15-to 16-ounce can black-eyed peas, drained and rinsed
• 1 medium Granny Smith apple, diced
• 2/3 cup natural barbecue sauce (try smoke-flavored)
• 10 to 12 ounces Swiss chard or spinach, well washed, stemmed, and chopped

1. Heat the oil in a wide skillet.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and tempeh bacon and saute, stirring frequently, until everything is golden and just beginning to brown lightly.
4. Stir in the black-eyed peas, apple, and barbecue sauce.
5. Cook over medium-high heat for 10 minutes or until the sauce is reduced.
6. Add the greens and cover until wilted.
7. Stir the greens, then cook for another 2 minutes or so for the spinach, or 4 minutes for the chard, until tender but still bright green.
8. Serve at once.
9. This is also wonderful with kale, but it needs more cooking time than chard or spinach.
10. Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.
11. My favorite companion for this dish is Cheese Grits with Corn (page 96).
12. Add a simple green salad to the meal.
13. Another nice way to complete this meal is with Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178) and microwaved sweet potatoes.
14. Calories: 325
15. Total Fat: 11g
16. Protein: 13g
17. Carbohydrates: 45g
18. Fiber: 9g
19. Sodium: 1170mg

olive oil, onion, garlic, blackeyed peas, apple, natural barbecue sauce, swiss chard

Taken from www.epicurious.com/recipes/food/views/bbq-tempeh-bacon-with-black-eyed-peas-and-greens-390456 (may not work)