Vegetable Sauté Haitian-style

Ingredients

• 3 cups torn fresh spinach
• 1 cup red cabbage, in 1" pieces
• ½ tsp instant chicken bouillon granules
• ½ cup coarsely shredded carrot (1 medium)
• ¼ tsp dried basil, crushed
• ½ tsp sugar

Procedures

1. In an 8 inch skillet cook spinach in a small amount of boiling water just until wilted.
2. Remove to serving plate.
3. In same skillet combine the 3 tbsp water, bouillon granules, sugar, and basil.
4. Bring mixture to boiling.
5. Add cabbage and carrot.
6. Reduce heat; cover and simmer 3 minutes.
7. Serve at once on top of the spinach.