This dish was inspired by pretty rainbow swiss chard, and fresh herbs growing on our deck. It was so tasty, I wanted to make note of the recipe.
Ingredients:
Extra-virgin olive oil
1 bunch rainbow swiss chard, tough stems removed, cut into strips
2 carrots, chopped
1 package tempeh, cut into 1-inch segments
2 garlic cloves, finely chopped
2-inch segment of fresh ginger, finely chopped
1 teaspoon minced red serrano pepper
1 sprig of basil (leaves only)
2 sprigs of thyme (leaves only)
1/3 cup red table wine
Fine grain sea salt
Fresh ground pepper
Heat a generous amount of olive oil over medium heat in a large skillet. Add the tempeh, carrots, garlic, ginger, red pepper, basil, thyme, and salt and pepper to taste. Stir-fry for a couple of minutes. Add the wine and stir-fry for another couple of minutes. Add the swiss chard, stir, and cover. Steam for a couple of minutes, until chard is tender. Viola! Pretty, tasty, and good for you.
