1 medium red napa cabbage
2 large leeks
2 garlic cloves, chopped
2 tablespoons of coconut aminos
1 cup water
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup scallions
Trim leeks and slice into 1 to 1½ 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. Add the scallions turn off heat and serve.