- 2 carrots, cut into thick matchsticks
- 1/3 cup water or stock
- 3-4 collard green leaves, sliced thin
- ¼ head green cabbage, sliced thin
- 2-3 garlic cloves, peeled and minced
- 1 tbsp. olive oil or butter
- Sea salt to taste
Water sauté carrots in a frying pan 1-2 minutes. Add collard greens, cabbage, and a couple of pinches of sea salt. Cover and cook 3-4 minutes or until vegetables are tender and bright. Add garlic and olive oil, toss and cook 1-2 minutes.