• 1 medium napa cabbage
• 2 large leeks
• 2 garlic cloves, chopped
• 2 tablespoons of coconut aminos
• 1 cup water
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
Trim leeks and slice into 1-11/2 inch lengths. Cut the rounds into thin strips. Soak in cold water to loosen any soil that may be adhering to them, then rinse well. Cut the cabbage into 4 equal halves; remove core piece. Thinly slice the cabbage wedges crosswise. Toss the drained leeks with the cabbage.
Heat extra virgin olive oil over medium heat in a large skillet. Add leeks, garlic and cabbage and sauté for 8 minutes. Add water, sea salt, coconut aminos and black pepper. Simmer covered, until the cabbage is cooked but has a little crunchiness. Remove from heat and serve.