Garlicky Sauteed Vegetables


  • 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.