I make some version of this on an almost daily basis as long as I can harvest something straight from the garden. I will typically stir fry or steam vegetables with some organic Tofu and eat it with scrambled eggs or serve over rice.
This particular combination is Kale from my garden, and Black Radish & Garlic Scrapes from Pennypack Farm (my CSA). Sautéed in some oil and Sambal chili sauce with fresh farm eggs. A drizzle of soy sauce on top... and pure heaven!