BBQ Tempeh Bacon with Black-Eyed Peas and Greens

1. 1

   Heat the oil in a wide skillet.

2. 2

   Add the onion and saute over medium-low heat until translucent.

3. 3

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

4. 4

   Stir in the black-eyed peas, apple, and barbecue sauce.

5. 5

   Cook over medium-high heat for 10 minutes or until the sauce is reduced.

6. 6

   Add the greens and cover until wilted.

7. 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. 8

   Serve at once.

9. 9

   This is also wonderful with kale, but it needs more cooking time than chard or spinach.

10. 10

    Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.

11. 11

    My favorite companion for this dish is Cheese Grits with Corn (page 96).

12. 12

    Add a simple green salad to the meal.

13. 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. 14

    Calories: 325

15. 15

    Total Fat: 11g

16. 16

    Protein: 13g

17. 17

    Carbohydrates: 45g

18. 18

    Fiber: 9g

19. 19

    Sodium: 1170mg

* Per serving · 4 servings · Values may vary.

No additional tips available.