Miso-Mustard-Glazed Tempeh with Collard Greens

from washingtonpost.com -- WEEKNIGHT VEGETARIAN DEC 18, 2013

Pan-frying and then glazing tempeh with a sweet-and-sour mixture of miso and mustard gives it a big hit of flavor. This dish pairs tempeh with collard greens that are quickly cooked so they keep more of their color and texture.  The dressing was also good on chicken, so I was able to satisfy my vegetarian and meat-eating diners with the same recipe.  Very tasty.  Note that by using seitan instead of tofu, it is not gluten free.

SERVINGS:   4 servings

INGREDIENTS:

1 pound soy tempeh - I only had seitan and it worked very well.
Vegetable or peanut oil, for frying
1 pound collard greens
1 tablespoon extra-virgin olive oil
1 medium yellow onion, thinly sliced (also had shallots, so used some)
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons apple cider vinegar
Sea salt
Freshly ground black pepper
2 tablespoons white miso
2 teaspoons Dijon-style mustard
1/4 cup water

DIRECTIONS:

Cut each tempeh block in half crosswise, then in half again horizontally to create eight 1/4-inch-thick slabs. Cut each slab diagonally to form two triangles.

Line a plate with paper towels.

Pour the vegetable or peanut oil to a depth of 1/4 inch in a large skillet over medium-high heat. Once the oil shimmers, pan-fry the tempeh (working in batches if necessary to avoid crowding the pan) until golden brown and crisp, 4 to 5 minutes on each side. Use tongs or a slotted spoon to transfer the tempeh to the paper-towel-lined plate to drain, and pour out and discard any excess oil; you will be using the skillet again.

Strip the collard leaves from their stems, discarding the stems. Rinse the leaves but don't dry them. Stack the leaves, roll them up tightly, then thinly slice to form ribbons.

Pour the olive oil into a separate large skillet over medium heat. Once the oil shimmers, add the onion, garlic and crushed red pepper flakes; cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes. Add the collard greens and vinegar, toss to combine, and cook, stirring occasionally, until the greens barely wilt, 5 minutes. Season with salt and black pepper to taste, then remove from the heat and cover to keep warm.

Whisk together the miso, mustard and water in a small bowl.

Return the skillet you used for frying the tempeh to medium heat. Pour in the miso mixture and add the tempeh pieces, tossing them to thoroughly coat for just a minute or two as the glaze bubbles.

Divide the collard greens among serving plates; top with the glazed tempeh. Serve hot.