Mustard Maple Tempe with Collard Greens and Corn

ngredients: 

2 pack of tempe, sliced into ½-inch strips

⅓ cup maple syrup

¼ cup orange juice

¼ cup safflower oil, divided

2 Tbs. ketchup

2 Tbs. Dijon mustard

1 tsp. freshly ground black pepper

¼ tsp. ground cinnamon

2 cloves garlic, minced (2 tsp.)

2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced

2 cups frozen fire roasted corn, thawed

Instructions: 

1 | Place tempe strips in medium heat-proof bowl. Set aside.
2 | Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
3 | Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
4 | Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.

it was a trial for this recipe:

http://www.vegetariantimes.com/recipe/glazed-maple-mustard-tempeh-strips-with-collards