Place the butter and garlic in a fry pan over medium high heat.

Once melted, leave to sizzle for 15 seconds to allow the garlic to infuse the butter. Then add the salt and herbs, and swirl the pan to spread throughout the butter.

Add the cabbage and cook, tossing in the butter to coat the leaves.

Once the cabbage just starts to wilt, remove from the heat. Add the spinach and balsamic vinegar. Toss so the residual heat wilts the spinach slightly and the balsamic vinegar tosses through.

Transfer onto a serving plate and scatter over pistachios. Serve immediately.