Start by washing your kale, cabbage, and broccoli thoroughly. This ensures that any dirt or impurities are removed. After washing, use a knife to chop the cabbage into bite-sized pieces and remove the tough stems from the kale. Next, break the broccoli into small florets.

In a large skillet, heat your oil over medium heat. Once hot, add the sliced garlic. Sauté for about 1-2 minutes, or until the garlic becomes fragrant but not browned. Be careful! Burnt garlic can turn bitter and ruin the flavor.

Now, toss in the chopped kale and cabbage once the garlic is ready. Stir these greens around for around 3-5 minutes until they begin to wilt. Don't forget to season with salt to enhance the flavors as they cook.

Next, it's time to add the broccoli florets to the pan. Pour in a little water—just enough so it lightly steams the broccoli. Cover the skillet for another 3-4 minutes, allowing the broccoli to cook until it’s vibrant green but still crunchy.

Finally, drizzle the low-sodium soy sauce over the mixture and stir well. This adds umami depth. If you decided to use toasted sesame oil, now is the time to add it in as well. Give it all a final toss and serve warm, either as a side dish or as the star of your meal.