BBQ Tempeh Bacon with Black-Eyed Peas and Greens

Step 1

Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.

Step 2

Add the garlic and tempeh bacon and sauté, stirring frequently, until everything is golden and just beginning to brown lightly.

Step 3

Stir in the black-eyed peas, apple, and barbecue sauce. Cook over medium-high heat for 10 minutes or until the sauce is reduced.

Step 4

Add the greens and cover until wilted. 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. Serve at once.

Variation

Step 5

This is also wonderful with kale, but it needs more cooking time than chard or spinach. Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.

Menu Suggestions

Step 6

My favorite companion for this dish is Cheese Grits with Corn (page 96). Add a simple green salad to the meal.

Step 7

Another nice way to complete this meal is with Fruitful Red Slaw (page 177) or Creole Coleslaw (page 178) and microwaved sweet potatoes.

nutrition information

Step 8

Calories: 325

Step 9

Total Fat: 11g

Step 10

Protein: 13g

Step 11

Carbohydrates: 45g

Step 12

Fiber: 9g

Step 13

Sodium: 1170mg