2 Tbs olive oil
2 tea cumin
2 med beets, quartered and sliced
2 med carrots, sliced
Heat olive oil in skillet. Add cumin; cook 1 min. Add beets & carrots. Fry until tender. Add chopped greens, cover and cook until soft. Toss mixture and sprinkle on a little tamari and serve warm. Serves 2-4. Great with Green Gate pork chops.
source: From Asparagus to Zucchini