I really love to sauté. It is a great way to cram a bunch of veggies into one dish in no time flat. Oftentimes, I am looking for space in my refrigerator for flourishing bunches of kale, chard, leeks, and beet greens. When I just can’t seem to find the space, it is time to get out the cast iron skillet and sauté!  It is amazing how much the verdant greens cook down when they hit the steam of the skillet. Add beans, tofu, or tempeh for some protein and some spices to improve flavor and palatability and you have yourself a dish!  

  • 4 cloves garlic, diced
  • 2 organic leeks, diced
  • 4 organic carrots, chopped
  • 1 package organic tempeh, cubed
  • 1/2 lime, juiced
  • 1 t ancho chili powder
  • 1 T italian seasoning
  • 1 t turmeric
  • 1 t black pepper
  • 1 t coriander
  • 1 dash cayenne pepper
  • 2 bunches organic beet greens, chopped
  • 1 bunch organic rainbow chard, chopped
  • 1/4 c fresh chives, diced

Sauté garlic and leeks in cast iron skillet coated with a swish of olive oil. Add to the sauté carrots, tempeh, lime juice, chili powder, Italian seasoning, turmeric, pepper, coriander, and cayenne. When carrots are tender, add beet greens, chard, and chives and cook until tender.  Enjoy!