Rainbow Chard with Tempeh and Vegetables

My wife had a class tonight and I was going with a group of friends to tonight's ADF show (Limón Dance Company and Dayton Contemporary Dance Company). I put a meal together for my wife, a friend of ours who was coming with me to ADF, and myself.

I tore leaves of rainbow chard off of the stalks, and roughly tore those leaves into thirds or halves, and cut the stalks into 1/2" thick rings. I started sauteeing chunks of potato, and soon added onion and tempeh. Once the stalks softened, I added the torn chard leaves, as well as some spices (alas, I am writing my entry on Wednesday night, and don't remember all the details). It turned out pretty well, as did the show!