Sticky Peach-Bourbon Glazed Tempeh with Smoky Collards

By Sprig Originals ✓ · cooked up in Sprig

Tempeh planks get simmered tender, then lacquered with a tangy peach-bourbon barbecue glaze and baked until the edges caramelize and char at the tips. A skillet of collards braised with smoked paprika, cider vinegar and a spoonful of maple syrup soaks up every drop of the sticky sauce. It eats like a plate from a roadside smokehouse, no grill required.

Ingredients

• 16 oz tempeh (two 8-oz blocks)
• 2 cups vegetable broth
• 2 tbsp low-sodium soy sauce or tamari
• 2 tbsp neutral oil

• 2/3 cup peach preserves
• 1/3 cup ketchup
• 3 tbsp bourbon
• 2 tbsp apple cider vinegar
• 1 tbsp molasses
• 1 tbsp yellow mustard
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt

• 1 1/2 lb collard greens
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 1/4 cups vegetable broth
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

• 3 scallions, thinly sliced

Instructions

1. Cut each block of tempeh crosswise into 6 planks about 1/2 inch thick (12 planks total). Combine the 2 cups vegetable broth and 2 tablespoons soy sauce in a wide skillet, add the tempeh in a single layer, and bring to a gentle simmer over medium heat. Simmer uncovered for 10 minutes, turning the planks once. This softens the tempeh and cooks out any bitterness. Drain and pat dry.
2. Heat oven to 400°F and line a rimmed baking sheet with parchment.
3. While the tempeh simmers, whisk the glaze: peach preserves, ketchup, bourbon, cider vinegar, molasses, yellow mustard, 1 1/2 teaspoons smoked paprika, garlic powder, onion powder, cayenne and 1/2 teaspoon salt in a small saucepan. Bring to a bare simmer over medium-low and cook 5 to 6 minutes, stirring, until glossy and thick enough to coat a spoon. Remove from heat.
4. Heat the 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high. Sear the drained tempeh planks in batches, 2 to 3 minutes per side, until deep golden and crisp at the edges. Transfer to the lined baking sheet.
5. Brush the tempeh generously with about half the glaze, flip, and brush the second side. Bake 12 minutes, then brush with another layer of glaze and bake 8 to 10 minutes more, until the glaze is bubbling, sticky and darkened at the tips. Reserve any remaining glaze for serving.
6. Meanwhile, prep the collards: strip the leaves from the thick stems, stack, roll, and slice into 1-inch ribbons. Wash in a sink of cold water and lift out, leaving grit behind; a little clinging water is fine.
7. Wipe out the searing skillet, add the olive oil, and warm over medium heat. Cook the sliced onion with a pinch of salt for 6 to 7 minutes, stirring, until softened and lightly browned. Add the garlic, 1 teaspoon smoked paprika and red pepper flakes and cook 45 seconds, until fragrant.
8. Add the collards in handfuls, tossing until each addition wilts, then pour in the 1 1/4 cups broth. Stir in 3/4 teaspoon salt and the black pepper, cover, reduce heat to medium-low, and braise 20 to 25 minutes, until the greens are silky and tender but still dark green. Stir once or twice and add a splash of water if the pan runs dry.
9. Uncover, raise the heat to medium, and simmer 2 to 3 minutes to reduce the liquid to a shallow pot likker. Stir in the 2 tablespoons cider vinegar and the maple syrup, then taste and adjust salt and vinegar.
10. Spoon the collards onto plates with a little of their braising liquid, top with 3 glazed tempeh planks per serving, drizzle with any reserved glaze, and shower with sliced scallions. Serve hot.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem