30 mins

Green bean succotash with smoky tempeh

Dinner

Four servings

Nutrition info

• 2 corn on the cobs
• 1 yellow onion
• 6 cups spinach
• 12 oz green beans
• ¼ cup olive oil
• 1 ½ lbs tempeh
• 1 ½ tbsp minced garlic
• 2 tsp smoked paprika
• ¾ tsp ground coriander
• ¾ lime

Directions

• Step 1

  Cut corn kernels off corn on the cob. Peel and dice onion. Chop spinach. Trim ends off green beans; finely chop into 1/4-inch lengths.

  In this recipe

  • 2 corn on the cobs
  • 1 yellow onion
  • 6 cups spinach
  • 12 oz green beans
• Step 2

  Heat 4 tsp olive oil in a skillet over medium-high heat. Add kernels from corn on the cob, green beans, salt and pepper. Cook 5 minutes, until beginning to brown. Transfer to a bowl.

  In this recipe

  • 2 corn on the cobs
  • 12 oz green beans
  • ¼ cup olive oil
• Step 3

  Heat another 4 tsp olive oil in the empty skillet over medium-high heat. Crumble tempeh into the skillet and cook 2 minutes. Add onion, garlic, smoked paprika, ground coriander, salt and pepper. Stir to combine and cook another 4 minutes, or until onion is softened and tempeh is well browned. Transfer to a bowl.

  In this recipe

  • 1 yellow onion
  • ¼ cup olive oil
  • 1 ½ lbs tempeh
  • 1 ½ tbsp minced garlic
  • 2 tsp smoked paprika
  • ¾ tsp ground coriander
• Step 4

  Heat remaining 4 tsp olive oil in the empty skillet over medium-high. Add spinach and cook 2 minutes, or until wilted. Divide onto plates.

  In this recipe

  • 6 cups spinach
  • ¼ cup olive oil
• Step 5

  Top spinach with succotash and tempeh. Drizzle with lime juice to taste.

  In this recipe

  • 6 cups spinach
  • 1 ½ lbs tempeh
  • ¾ lime