Tempeh with Charred Peppers and Kale

• 1/4 cup canola oil, divided 
• 1 (14-ounce) package tempeh, cut into (1/3-inch-thick) slices 
• 2 tablespoons lower-sodium soy sauce 
• 1 cup vertically sliced onion 
• 1 red bell pepper, thinly sliced 
• 4 cups thinly sliced Lacinato kale (about 1 bunch) 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 1 tablespoon cider vinegar

Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan. Add tempeh; cook 4 minutes, turning to brown evenly. Drizzle soy sauce into pan. Immediately remove tempeh from pan; keep warm.

Increase heat to high. Add remaining 2 tablespoons oil to pan. Add onion and bell pepper. Cook 3 minutes, stirring occasionally. Add kale, salt, and pepper to pan; cook 1 minute, tossing to combine. Add vinegar to kale mixture; toss to coat. Divide mixture evenly among 4 plates; top evenly with tempeh.

Serves 4; 384 calories.

VERDICT: Not outstanding, but good enough be worth the minimal amount of effort.  I like the short ingredient list and the satisfaction of making things in the sizzling cast iron pan.  Keep.