Serves: 4
Total Calories: 7,988

3 tablespoons extra virgin olive oil or Garlic Basil Oil
1 pound soy tempeh, cut into 1/2 inch cubes
1 cup coarsely chopped leek
5 cloves garlic thickly sliced
8 cups coarsely chopped kale
1/3 cup red wine
1/3 cup capers (rinse if packed in salt)
15 Marinated Sun-Dried Tomatoes with Calendula Flowers
1/4 teaspoon fresh cracked black pepper (optional)
1 cup grated Manchego or Parmesan cheese (optional)

1. Warm a 6-quart stockpot over medium-high heat. Add the oil, tempeh, leeks, and garlic, and cook 5 minutes, or until the tempeh is golden brown.

2. Add the kale, wine, capers, and marinated sun-dried tomatoes to the pot. Cover and simmer for 5 minutes or until the kale wilts and is tender. Adjust the seasonings, if desired.

3. Serve immediately as is or garnished with cracked pepper and/or grated cheese.

For a Change . . .
• Use seitan instead of tempeh.
• Add 1/2 cup chopped fresh basil to the mixture as it simmers.
• Replace the capers with pitted kalamata olives or 2 teaspoons sea salt.
• Reduce the amount of kale to 6 cups, and add 2 cups white button mushrooms. Because the mushrooms will re lease some juice as they cook, use only 2 tablespoons wine or balsamic vinegar instead of 1/3 cup wine.

Nutritional Facts:

Serves: 4
Total Calories: 7,988
Calories from Fat: 7,778

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Main Courses
Lasagna with Chevre, Arugula, and Crimini Mushrooms
Pasta with Roasted Vegetables and Chevre
Moroccan Black Bean Stew
Curried Coconut Seitan
Roasted Eggplant with Wine and Morel Mushrooms
Goat Cheese Mushroom Strudel
Hiziki with Shiitake Mushrooms and Butternut Squash
Black Bean Chili with Sun-Dried Tomatoes
Tempeh Stew with Wine and Shiitake Mushrooms
Szechwan Tofu with Mustard Greens and Chinese Cabbage
Roasted Eggplant and Tomatoes with Chickpeas
Soba with Stir-Fried Asparagus and Snow Peas
Linguine a la Sweet Putanesca
Lentil Stew with Saffron and Porcini Mushrooms
Tempeh with Marinated Sun-Dried Tomatoes and Kale
Sweet and Spicy Udon Noodles with Tofu
Butternut Squash Risotto with Shiitake Mushrooms and Wine
Italian Lentil Stew with Cream Grano