Kale with tempeh

Tonight I prepared some kale. I began by sauteeing some onion, orange bell peppers, and tempeh in a large sauce pan; when the onion was nearly carmelized and the tempeh somewhat browned, I added in torn shreds of green kale, leaving the stems for my compost pile. I reduced the heat, added broccoli crowns, a little hot sauce, soy sauce, and Pluto's Caribbean Bliss mild spice mixture, plus a few tablespoons of water. I simmered the mixture, covered, for about 4 or 5 minutes. I served this with Doctor Kracker organic 3-seed flatbread and grilled asparagus.