About the Recipe
A lot of people never know what to do with kale, even though they would like to eat more of it. This is a very quick way of preparing it alongside another not-so-well-known ingredient, tempeh.
Tempeh is a fermented soya bean product. It can be bought in supermarkets but if you really want the good stuff, go to Club Cultured.
We typically make this in a batch and freeze half of it so it keeps better.
Always add pepper to your turmeric so that its anti-cancerous properties get enhanced!
Ingredients
2 packs of supermarket tempeh (250g each) or 1 from Club Cultured (500g)
7 to 10 kale leaves
2 tbsp Rapeseed oil
Turmeric powder
Chilli flakes
Ground pepper
Preparation
Add oil into a frying pan with turmeric and chilli on a medium heat
Chop the tempeh into cubes and add to pan for 5 mins.
Wash and chop the kale. Throw that into the pan.
Once all the kale is cooked, you’re ready to go!