Green bean succotash with smoky tempeh
- 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
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.
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.
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.
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.
Top spinach with succotash and tempeh. Drizzle with lime juice to taste.