This recipe is simple, as are most vegetable recipes.  Have fun with substitutions of all kinds!

Serves 4-6

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.