• 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.