1/2 cup onion, rough chopped
1/2 cup sweet red pepper, rough chopped
2 cups arugula, torn in half
1/2 cup cherry tomatoes, quartered
pinch of salt (one twist from the grinder)
1/2 t turmeric
1/4 t fresh cracked black pepper
Set a small skillet over medium high heat.
When the pan is very hot, add the oil
After about 30 seconds, add the onion and pepper. Stirring to coat the pieces with oil.
Add one twist of salt from a grinder and stir once more.
Saute until the veggies begin to brown.
If you wish to caramelize them, reduce heat to medium and allow a good 30 minutes. Stir infrequently as it is contact with the pan that will get the browning action happening.
When the veggies are as brown as you like, add the turmeric and black pepper. Stir and saute one minute.
Add the arugula and stir until it is wilted.
Add the cherry tomatoes and let the mixture saute for two more minutes.
I call this Breakfast Veggie Saute because I love to serve this as the base for two over easy eggs.
But it is so simple, tasty, and healthy to make, that you should find a way to work it into any meal that needs a bit of color.
Enjoy this dish mindfully and often.