Inspired by SoilBorn.org

2 tablespoons butter or olive oil

˝ large head or 2 small heads Veggie Box share of cabbage

˝ pound Veggie Box share of summer squash, sliced crosswise in 1/2-inch pieces

3 cloves garlic, minced

Sea salt and fresh black pepper

1 large handful Veggie Box share of basil leaves, thinly sliced

2 tablespoons butter or olive oil 3 cloves garlic, minced 1 large handful Veggie Box share of basil leaves, thinly sliced

Heat butter in a large skillet over medium high heat. Add the cabbage and sauté for about 3-5 minutes until it just begins to wilt. Add the squash and cook 2-3 minutes more.



Add the garlic and cook until it becomes fragrant. Turn off the heat.



Season with salt and pepper and toss in the basil.