This recipe is simple, as are most vegetable recipes. Have fun with substitutions of all kinds!
|4 Tbsp EVOO (or butter or coconut oil)||1 tsp ground grains of paradise|
|1½ C finely chopped red onion||1 large bunch chard, cut into bite-sized pieces|
|2 Tbsp minced garlic||2 zucchini, halved lengthwise and sliced|
|1½ tsp sea salt (Himalayan or Celtic)||½ lb baby spinach|
|1 Tbsp minced fresh ginger||2 Tbsp water|
|½ tsp ground cardamom||few Tbsp fresh lemon juice|
Gently warm EVOO in a large skillet or large saucepan. Add onions and sauté 5 minutes. Add salt and spices and sauté another 1-2 minutes. Add vegetables and stir to combine. Add water, turn heat to low, cover pot and simmer 5 minutes. Remove from the heat and spoon over any grain or serve alongside any dinner that needs vegetables and a splash of color. Squeeze some lemon juice over all.