Vegetable Sauté Haitian-style

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

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.