- 1/3 cup water
- 1 leek, washed and chopped (use both white and green)
- 2 carrots, cut into thick matchsticks
- ¼ head cabbage, sliced into thin strips
- 2-3 kale leaves, sliced thin
- 2 tsp. organic olive oil
- A couple of pinches of Sea salt
Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.