Extra Virgin Olive Oil
3 Brown Onion
2 cups Swiss Chard
2 cups Curly Kale
2 cups Spinach
1 litre vegetable stock
Apple cider vinegar
Salt and pepper
1 Packet Tempeh
Pre-heat oil in a large pan over medium heat. Add onion and cook till translucent, about 3-5 minutes. Add spinach, chard, kale and vegetable stock and cook till wilted, about 5-6 minutes. Add apple cider vinegar and stir to combine. Cook for 1 minute to infuse the flavours. Add salt and pepper to taste.
Slice tempeh and combine with BBQ sauce in a bowl. Gently stir to coat all sides of tempeh slices. Marinate for 5-10 minutes. Heat oil in a medium pan over medium heat. Add tempeh and cook till each side is golden brown, about 4-5 minutes per side.
Serve with Tangy Power Greens, sprinkle flaked parmesan over the top and enjoy!
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