An interesting mix of flavors and textures here: pungent, spicy, earthy, salty, crunchy. If you don’t like tempeh you can use other forms of protein, from cooked meat to beans to cheese. You could even heat the protein as for the tempeh (though not cheese). If you want to include the radish greens as part or as all of the greens, go ahead.

1 package (8 oz) tempeh
1 piece (4″ or so) kombu, or other sea vegetable
2 t soy sauce
2 t peeled, finely sliced ginger root
water or vegetable stock as needed
1 T vegetable oil
4 c or so kale or other greens, stemmed if necessary and chopped
4 or 5 radishes, trimmed and sliced
1/3 c or so sauerkraut or kim chi
1 T pumpkin seeds or sunflower seeds

1. Cut the tempeh into 4 pieces (or leave whole). Put in a skillet with the kombu, soy sauce, and ginger root. Pour in enough water or stock to cover the bottom of the skillet. Bring to a simmer and simmer for about 10 minutes or until the water has almost evaporated. Remove the kombu, or not, and add the 1 T of oil. Increase heat some and sauté the tempeh or a minute or so on each side. Remove from heat.

2. Meanwhile, steam kale for a few minutes, until just wilted. Remove, drain, and let cool.

3. Arrange the kale, radishes, and sauerkraut on a platter. Cut the tempeh into pieces and put on top. Sprinkle with seeds.