Ingredients
- 1 pound tempeh, diced small
- 3 tablespoons extra virgin olive oil
- 1 ½ lbs greens (mustard greens, kale, chard, etc.), washed, stems removed, chopped
- 4 garlic cloves, minced
- 1 15-oz can red beans, drained and rinsed
- 2 tablespoons cider vinegar
- Salt and pepper to taste
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