Ginger-Garlic Kale, Burdock, and Tempeh

This quick and easy traditionally fermented soy recipe will fill you up when you want hearty food. Serve over rice, quinoa, or buckwheat noodles for a savory meal that will impress your tastebuds! The burdock is a natural liver and blood cleanser. Adapted from Natural Solutions Magazine.

Cook Time: 30 minutes
Serves: 4
¼ cup reduced-sodium tamari
1 Tbsp honey or rapadura sugar
4 garlic cloves, minced
1/8 tsp  Chinese 5 Spice
1  3” segment of ginger root, grated or finely minced.
1  8oz package tempeh, cut into ½” cubes
1 Tbsp olive oil or coconut oil

1 long burdock root, peeled, and thinly sliced

5 medium shiitake mushrooms, sliced (stems discarded)
1 small yellow onion, halved and thinly sliced
1 bunch kale, stems removed and chopped
2 Tbsp sesame seeds

3 scallions, thinly sliced

Instructions:
1. In a small bowl, combine tamari, sweetener, garlic, ginger, and spices.  Stir to mix well.
2. Add tempeh to marinade, stir to coat, and let marinate for 1 hour at room temperature.  Remove tempeh from marinade with slotted spoon; reserve marinade.
3. In a large skillet, heat oil, and sauté onion, shiitake’s, and burdock root for 5 minutes. Remove from pan to a plate, and then saute marinated tempeh for 5 – 6 minutes, until cooked through.
4. Wash kale, and shake dry.  Add to pan, along with remaining marinade; cover and cook until kale is tender and bright green, 3 – 4 minutes.  Season with salt and pepper.
5. Transfer to individual plates, and sprinkle with black sesame seeds and minced scallions over pasta or whole grain.  Serve immediately.