Grilled Tempeh with Kale

Instructions

1. 1

   Whisk together 3 tablespoons olive oil, balsamic vinegar, tamari, maple syrup, and smoked paprika in a shallow bowl to create the marinade.

   Tip: Make this marinade at least 30 minutes ahead if you have time for deeper flavor development.

2. 2

   Submerge tempeh planks in the marinade for 15 minutes, turning once halfway through to ensure even coating on both sides.

   Tip: Tempeh is porous and absorbs marinades well, so even brief marinating adds significant flavor.

3. 3

   Heat your grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking.

   Tip: If using a grill pan indoors, heat it over medium-high heat until it shimmers.

4. 4

   Place marinated tempeh planks directly on the grill and cook for 5-6 minutes per side until deep char marks appear and the exterior becomes crispy.

   Tip: Resist moving the tempeh too early; let it sit undisturbed for the first few minutes to develop those beautiful grill marks.

5. 5

   While tempeh grills, warm the remaining 2 tablespoons olive oil in a large skillet over medium heat and add minced garlic and red pepper flakes.

   Tip: Watch the garlic carefully to avoid burning; you want fragrant and golden, not brown.

6. 6

   Add chopped kale to the skillet with garlic, stirring frequently for 4-5 minutes until the leaves begin to wilt and develop light browning at the edges.

   Tip: Add kale in batches if your skillet is small; overcrowding will cause steaming instead of crisping.

7. 7

   Season the kale with sea salt, black pepper, and lemon juice, tossing well to coat evenly.

   Tip: The lemon juice adds brightness that complements both the smoky tempeh and the earthiness of the kale.

8. 8

   Transfer grilled tempeh to serving plates and top with the garlicky kale, drizzling any pan juices over the top.

   Tip: Serve immediately while the tempeh is still warm and the kale maintains its crispy texture.