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

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 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.