Kale Tempeh Succotash

Traditional succotash is made with sweet corn and lima beans but there are dozens of variations.  In this recipe, succotash is a blend of fresh bi-color corn, sweet Vidalia onion, and fresh green beans. The beauty of fresh succotash is that little seasoning is needed when fresh summer vegetables are used because the natural sweetness of the corn and onion shine through.  A dash of salt complements the sweet flavor (similar to lightly salting a piece of cantaloupe or watermelon).

The following recipe is a variation of the The Purple Carrot’s Charred Vegetable Succotash.  Oil (except for a light spray in the pans) was replaced with water while sugar was replaced with maple syrup and teriyaki sauce.  The garlic, lime, and peppers were omitted while pumpkin seeds, walnuts, and avocado were added to give the dish added crunch.

The following recipe – Kale Tempeh Succotash – makes enough for two large servings. With no added oils, protein-rich soy tempeh (16 grams per serving), and lots of fiber and nutrient rich vegetables, the Kale Tempeh Succotash is a delicious summer meal.

Kale Tempeh Succotash (serves 2)

Ingredients:

• 8 ounces Lacinato kale
• 1 ear bi-color corn
• 1/2 medium-sized Vidalia onion
• 8 ounces green beans
• 8 ounce package of organic soy tempeh
• 1 tablespoon maple syrup
• 1 tablespoon teriyaki sauce
• 1 teaspoon paprika
• 1 teaspoon coriander
• 1 tablespoon pumpkin seeds
• 6 walnut halves, chopped
• 1/2 Haas avocado
• salt and pepper

Remove the kale leaves from the center stems. Discard the stems. Chop the leaves into bite sized pieces.

Husk the corn and cut the kernels off the cob.

Chop the onion.

Cut the green beans into thirds (bite-sized pieces).

Combine the corn, onion, and green beans in a large skillet pan that has been sprayed lightly with grapeseed or canola spray. Turn the heat on medium and saute for 2 minutes.  Add 2 tablespoons of water, stir and saute for an additional 2-3 minutes until the onions are translucent. Turn the heat off. Season lightly with salt and pepper.

Crumble the soy tempeh into small pieces and place in a large skillet that has been sprayed lightly with grapeseed or canola spray. Turn the heat on medium and saute the tempeh (note:  the tempeh should brown but not burn).  After 3 minutes, add the maple syrup, teriyaki sauce, and 2 tablespoons of water and saute to blend. Cook the tempeh for 3-4 minutes. Add the paprika and coriander along with another 2 tablespoons of water and cook for 1 minute and remove from the heat.

Place 2 tablespoons of water in a large skillet pan and add the chopped kale. Turn the heat on medium and cook until the kale begins to wilt, about 2-3 minutes. Turn the heat off.

Divide the succotash (corn, onion, and green bean mixture), the tempeh, and the kale among two wide rimmed bowls.  Add the chopped avocado on top along with the pumpkin seeds and walnuts. Season lightly with salt and pepper.

Serve immediately.