Stir-Fry Vegetables

• 1 thinly sliced green pepper
• 4 large carrots (1/2 inch pieces)
• 2 medium onions, thinly sliced
• 3 cloves chopped garlic
• 4 stalks celery (2 inch pieces)
• pinch of marjoram and thyme
• 1 Tbsp. butter or oil
• 1/2 c. chopped cabbage
• 1 lb. fresh greens
• 2 Tbsp. soy sauce
• black pepper

1. Melt butter in skillet on low heat as you begin to slice your vegetables. Slice and add to the following: green pepper, carrots, onions, garlic and celery, in that order, stirring occasionally. Increase heat to medium for 2 to 3 minutes, then add cabbage and greens, marjoram and thyme.
2. Cook on medium to medium high heat, stirring almost continuously, until greens have wilted but other vegetables are still crisp. Add soy sauce and pepper to taste. Serve with brown or wild rice. Serves 4 (110 calories per serving).

green pepper, carrots, onions, garlic, stalks celery, thyme, butter, cabbage, fresh greens, soy sauce, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842713 (may not work)