1 large garlic clove minced
3 medium leeks chopped
1 cup finely chopped shiitake mushrooms (can substitute for other mushrooms)
1.5 cups of thinly sliced cauliflower
3-4 cups of kale raab loosely chopped
2 tbsp of sunflower seeds
1/4 cup feta cheese
S and P as desired
Sauté the leeks and mushrooms in EVOO for 5 minutes on low heat. Add the cauliflower and garlic and continue sautéing for approximately 5-7 more minutes. Add the kale raab and extra EVOO if needed. Sprinkle with thyme. Sauté for additional 5 minutes or longer until desired tenderness. Gently stir in the sunflower seeds and s and p as desired. Turn off the heat and add the feta cheese. Stir gently.
Serve as a side dish or with pasta and your favorite pasta sauce. Add tempeh early on in the stir fry for more protein.