3 c. torn fresh spinach
1/2 tsp. instant chicken bouillon granules
1/2 tsp. sugar
1/4 tsp. dried basil, crushed
1 c. red cabbage, cut into 1-inch pieces
1/2 c. coarsely shredded carrot (1 medium)

In 8-inch skillet, cook spinach in a small amount of boiling water just till wilted. Remove to serving plate. In same skillet combine the 3 tbsp. water, bouillon granules, sugar and basil. Bring mixture to boiling. Add cabbage & carrots. Reduce heat, cover and simmer 3 min. Serve at once on top of spinach.

Makes 2 or 3 servings.

Submitted by: Karen LaValley