BBQ Tempeh Bacon with Black-Eyed Peas and Greens

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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