Vegetable Medly Saute

Approx. 135 Calories per serving. Recipe makes 3 (large) servings.

I got a bit carried away with the vegetables tonight. I couldn't decide what I wanted to eat, so I tossed a little bit (ok, a LOT) of everything together. This was really tasty. I ate two servings as my entire meal (and was very full). If you are serving this with just a piece of meat, this probably makes 3 good sized servings. If it is part of a larger meal, this recipe is big enough for 6 side dish servings. The picture shows 1/3 of the completed dish.

As the vegetables sauteed, I added a little bit of water at a time. I added just enough to keep the vegetables moist and "steam" them, but not enough for them to really sit in water.

Ingredients

• 1 large leek (approx. 1 1/3 cup)
• 1 bunch Swiss chard (approx. 3 cups)
• 10 cherry tomatoes (approx. 1 cup)
• 1 large carrot (approx. 2 cups)
• 2 banana chili peppers (approx. 1/2 cup)
• 4 cloves garlic
• 1 Tbs olive oil
• 1/2 cup water

Directions

1. Wash and chop vegetables. I cut the cherry tomatoes in half and julienned the carrots. I also separated the chard leaves and stems.
2. Grate the garlic and add to the oil.
3. Add the chili peppers (I left the seeds in).
4. Saute for about 1 minute, then add the leeks.
5. Saute for about 1 minute, and then add the carrots, chard stems, and a little bit of the water.
6. Saute for about 1 minute and then add the chard leaves (and more water as needed).
7. Saute for about 2 minutes and add the tomatoes.
8. Cook until the tomatoes are warm and just starting to soften.