BBQ Tempeh Bacon with Black-Eyed Peas and Greens

Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal. Photos by Hannah Kaminsky.

Serves: 4 to 6

2 tablespoons olive oil
1 medium onion, finely chopped
2 to 3 cloves garlic, minced
6-ounce package smoky tempeh strips, finely chopped
1 ½ to 2 cups cooked or one 15- to 16-ounce can black-eyed peas, drained and rinsed
1 medium Granny Smith apple, diced
⅔ cup Quick Vegan Barbecue Sauce or your favorite all-natural brand
10 to 12 ounces chard or spinach, well washed, stemmed, and chopped

Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.

Add the garlic and bacon and sauté, stirring frequently, until all are golden and just beginning to brown lightly.

Stir in the black-eyed peas, apple, and barbecue sauce. Cook over medium-high heat for 10 minutes or until the sauce is reduced.

Add the greens, then cover until wilted. Stir in, 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.

Variation: 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.

Nutrition Information
Per serving: 325 calories; 11g fat; 1,170mg sodium; 45g carbs; 9g fiber; 13g protein