Place the sliced tempeh strips in a medium, heat-proof bowl.
In a medium saucepan, whisk together the maple syrup, orange juice, 2 tablespoons (30 ml / 1 fl oz) of oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon.
Bring to a simmer over medium heat and cook for 5-7 minutes, until slightly thickened.
Pour the hot marinade over the tempeh, cover, and let marinate for at least 30 minutes or overnight in the fridge.
Preheat the oven to 350°F / 175°C.
Line a baking sheet with foil and coat with cooking spray.
Arrange the marinated tempeh strips on the sheet, reserving the leftover marinade.
Cover the sheet tightly with foil and bake for 15 minutes.
Remove the foil, flip the tempeh, and bake uncovered for 5 more minutes until lightly browned.
Remove from the oven and brush the tempeh with the reserved marinade.
While the tempeh bakes, heat the remaining 2 tablespoons (30 ml / 1 fl oz) of oil in a large saucepan over medium-high heat.
Add the garlic and cook for 30 seconds until fragrant.
Add the collard greens in two batches, allowing the first to wilt before adding the second.
Stir in the corn and season with salt and pepper, if desired.
Cook for 5-7 minutes until the greens are tender.
Serve the greens topped with the glazed tempeh strips.
While 30 minutes is sufficient, marinating the tempeh overnight in the refrigerator will yield a much richer and more deeply infused flavor.
Don't have collards? Sturdy greens like kale or Swiss chard make an excellent substitute. Simply adjust the cooking time until they are tender.
