Cabbage, Kale, Spinach and Tomato Saute

Ingredients

• 1 cup cabbage, chopped
• ½ red onion, chopped
• 1 cup kale, chopped
• 1 cup spinach, chopped
• ½-3/4 cup cherry tomatoes
• 1-2 Tbsp Seaweed Gomasio
• 1/3 cup parsley, minced
• small handful pine nuts
• ¾ cup vegetable broth
• 2 Tbsp. Nama Shoya
• 1-2 Tbsp. Mirin
• Salt and pepper

Cooking Instructions:

Saute the onions, 3-4 minutes until transluscent.  Add the vegetable brother, nama shoyu and mirin.  Add the cabbage, kale and spinach.  Sprinkle the gomasio over the vegetables and toss to coat. Throw in the cherry tomatoes and pine nuts.  Toss everything a few times so the greens are all coated with the broth.  Cover and steam for about 3 minutes.  Be careful not to overcook.  Vegetables should be bright green and just wilted, cabbage should be slightly crunchy.  Serve immediately.

Serve with a side of quinoa or your favorite whole grain for a satisfying vegan meal.