As the food coordinator and head chef of a high-energy Paleo household, I am constantly searching for ideas to include as many vegetables as possible into our meals.  This tends to be most difficult at breakfast time with short time-frames, less energy, and finicky taste-buds.  One of my easy go-to secrets is to sauté in bacon.  The grease absorbs into the vegetables, creating a strong uniform taste that mellows the natural flavors of the vegetables.  This makes it easy to throw in whatever diversity is on hand and in season.
     The high content of fat in these dishes can make for a slow-burning, heavy-sitting meal.  For this reason, I do not consider this an ideal pre-workout energy source, but it is perfect for keeping satiety for those long days out of the house!  If it still feels too heavy, pour some of the grease into a container before adding in the vegetables, and save it for use in another meal.

     Simply fry up the bacon.

     Adjust the amount of grease and add chopped vegetables (I like to put them through the slicing blade of my food processor).  Stir-fry until they reach your preferred consistency. Add seasonings if you wish. I usually add a little salt, pepper, and a handful of chopped, fresh, in-season herbs before serving.

I use whatever vegetables I have on hand.  It is a great way to get down our least favorites, enjoy the pick of the season, or clean up all of the random bits in the fridge and garden. 

This picture is purple cabbage and turnip with Italian parsley.