MUSTARD GREENS WITH TEMPEH BACON

Yield: 4 servings

1 (8-ounce) bunch mustard greens
1 1/2 cups water
1 cup coarsely chopped onion
1/2 cup chopped green bell pepper
3/4 teaspoon organic sugar
1/2 teaspoon salt
2 teaspoons canola oil
1/3 cup chopped tempeh bacon or imitation bacon bits

Remove and discard the tough stems of the mustard
greens and coarsely chop the leaves. Put the greens
in a 4-quart saucepan.

Add the water, onion, bell pepper, sugar, and salt
and cover the saucepan. Bring to a boil over high heat.
Decrease the heat to low and simmer for 30 minutes.

Meanwhile, heat the oil in a 10-inch skillet over
high heat. Add the tempeh bacon and cook and stir
frequently for 4 or 5 minutes, or until it is
almost crisp.

Stir the tempeh bacon into the cooked greens.
Using a slotted spoon, transfer the greens to
a serving bowl. Pour the pot likker into another
bowl so guests can dip their bread into it.