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1/4 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon avocado oil
1/2 teaspoon soy sauce
2 cloves fresh garlic, crushed
1 tablespoon finely minced fresh basil
1 teaspoon finely minced fresh flat-leaf parsley
24 ounces tempeh, cut into 4 (6-ounce) slices
2 bunches kale or collards, rinsed well, stems trimmed, left whole
2 tablespoons fresh lemon juice
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1st Keep
 XByron
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