1 bunch chard
1/2-1 (8 ounce) block tempeh, cut into cubes
3 cloves garlic, minced
red pepper flakes, to taste
black pepper and sea salt, to taste
2 tomatoes, peeled, seeded, and diced
1. Cut chard leaves from stems and cut those into strips. I don't use the stems. Wash in a colander and squeeze out excess water. Steam tempeh for about 10 minutes, then add to large pot, along with oil, garlic, and red pepper flakes.
2. Cook tempeh and garlic on medium low to medium until light brown in color, about 3-5 minutes. Add chard, pepper, and sea salt to pot, mixing well to coat evenly. I sometimes have to add more oil or a tablespoon of vegan buttery spread if there isn't enough liquid in the pot.
3. Cover and let simmer for about 6-8 minutes, until leaves are wilted. Stir occasionally. While chard is cooking, prepare the tomatoes. Boil some water and drop in tomatoes for about 30 seconds. This makes the skin come off super easy. Peel, seed, and dice.
4. When chard is done, add tomatoes and you're done!
I usually put this over brown rice with a little Bragg's, or over quinoa with some balsamic vinegar. White rice is good too! I also eat it for just a snack. Anything is good with this. I pretty much eat this every day of my life.