Sautéed tempeh with cavolo nero and potatoes

Ingredients

For 1 serving

• Tempeh100 g
• Tuscan kale80 g
• Potatoes120 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Rosemary1 g
• Saltto taste
• Chili pepperto taste

Contains: soy,

In season: November – March

Method

1. Bring a small pan of water to the boil and salt it. Meanwhile peel the potatoes and cut them into cubes of about 1.5 cm.
2. Boil the potatoes for 8 minutes, until tender but still holding their shape, and drain well.
3. Meanwhile wash the cavolo nero, cut out the tough central rib and slice the leaves into thin strips; dice the tempeh into 1 cm pieces; peel and crush the garlic.
4. Heat the oil in a wide frying pan over medium heat with the garlic and rosemary, add the tempeh and fry for 5 minutes, stirring, until golden on all sides.
5. Add the potatoes and cavolo nero and stir-fry for 5 minutes over medium-high heat, until the kale has wilted and the potatoes take on colour; if it sticks, add a spoonful of water.
6. Remove the garlic, season with salt and chilli and serve.