Gather the ingredients. The original recipe called for frozen lima beans. I don't have any on hand, so I am going to sub shelled edamame.
Preheat a large heavy bottomed over medium-high heat. Add a teaspoon of olive oil. Then tear the tempeh into bite size pieces and sauté for about 10 minutes, until lightly browned.
While the tempeh is sautéing chop the veggies. For the chard, the greens from the stems. Then roughly chop the greens, and dice the thick stem. Chop the carrots and onion.
When the tempeh is done, remove from the pot and set aside. In the same pot, saute the onion, bay leaves, thyme, and several pinches of pepper in the remaining teaspoon of oil.
Add the carrots and the stems from the chard. Partially cover and cook for about 10 minutes, stirring often, to soften the carrots.
After the carrots are soft, uncover and add the garlic. Cook for a minute of two.
Next, deglaze the pan with the water (or red wine).
Mix in the salt, tomatoes, vegetable broth, and paprika.
Stir in the chard leaves.
Cover, bring to a simmer and cook for about 10 minutes, stirring often, until the greens are completely cooked down.
Add the tempeh.
Add the edamame. Turn off the heat, then taste adjust salt, pepper and seasonings.
- 1.0tsp Olive oil
- 8.0oz Tempeh
- 1.0 Onion, chopped
- 2.0 Bay leaves
- 2.0tsp Dried thyme
- 3.0 Carrots, peeled and chopped
- 1.0bnch Swiss chard, stems and leaves chopped separately
- 4.0 Cloves garlic, minced
- 1/4c Water or red wine
- 28.0oz Crushed tomatoes
- 1.0c Vegetable broth
- 4.0tsp Smoked paprika
- 1.0 Frozen Lima beans or shelled edamame
San Francisco, California