• 3 tablespoons olive oil

  • 1 large onion, diced

  • 1 red bell pepper, diced

  • 3 (or more) cloves garlic, minced

  • 1 cup cherry tomatoes, sliced

  • 1 medium sweet potato, diced

  • 2 cups cauliflower, chopped

  • 2 cups spinach

  • 1 cups broccoli, chopped

  • Salt and pepper, to taste

  • Red pepper flakes

  • 1 bunch chopped fresh parsley


  1. Heat the olive oil in a large, heavy skillet over medium-high heat.

  2. Add the onion, pepper, garlic, sage, sweet potato to the pan, stirring occasionally, until the potatoes are fork-tender, about  20 minutes.

  3. Add the cauliflower and tomatoes to the skillet, stirring until the chard wilts, about 3 minutes. Mix in the spinach. Season with salt, pepper and red pepper flakes.

  4. Top with the chopped parsley and serve.


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 2975 Blackburn St., Dallas, Texas

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