Vegetable Sauté Haitian Style

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[edit] Description

[edit] Ingredients

• 3 c. torn fresh spinach
• 1 c. red cabbage, in 1" pieces
• 1/2 tsp. instant Chicken bouillon granules
• 1/2 c. coarsely shredded carrot (1 med.)
• 1/4 tsp. dried basil, crushed
• 1/2 tsp. Sugar

[edit] Directions

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 Tbs. water, bouillon granules, Sugar, and basil.
4. Bring mixture to boiling. Add cabbage and carrot. Reduce heat; cover and simmer 3 minutes.
5. Serve at once on top of the spinach.