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Lemon Garlic Tempeh & Kale

Brittany Mullins
  • minutes
  • Serves 2

INGREDIENTS

2 tsp

coconut oil

1 8 ounce package

tempeh, thinly sliced into strips

1

lemon, juiced

4 cloves

garlic, minced

1/4 tsp

fresh ginger, grated

1/4 tsp

ground cumin

1/4 tsp

dried Italian seasoning

4

drops of liquid stevia

2 cups

blanched kale

sea salt and fresh ground pepper