Small: baby potatoes, collard greens, curly leaf kale, swiss chard, bok choy, carrots, salad mix, garlic, onion, shallot, turnip, spinach, red cabbage.
Medium add: more bok choy, asparagus, more collards, more salad mix, and green cabbage.
I love to treat collard greens this way (minus the tabasco!) and here’s a vegan variation. For anyone new, last year we learned that sprouted garlic is actually healthier than regular, eating it raw will help too. I like to grate it into vinaigrettes.