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Kale with carrots and leek

Kale with carrots and leek

Kale with carrots and leek    serves 4
 
A refreshing leafy greens dish color accented with carrots and cherry tomatoes
 
2 carrots, cut lengthwise into halves, crosswise into 2 “ (5 cm) pieces, then into little sticks
olive oil
1 leek, cut into ¼ “ ( ½ cm) wheels
2 cloves of garlic, cut into slices
8 large leaves of kale, stems removed, cut crosswise into 1 “ (2.5 cm) strips
salt and pepper to taste
2 cups (480 ml) of halved cherry tomatoes
a little bit of lemon juice
 
1 In a pan, sauté the carrots in olive oil until tender.
2 Add the leek, garlic, kale, and a little water, toss, cover with a lid and let steam for a couple of minutes.
3 When the kale is soft yet still bright in color add salt and pepper to taste.
4 Add the cherry tomatoes and heat through.
5 Sprinkle with a little lemon juice and serve warm.
 
This simple dish goes well with cooked grains and root vegetables, also with fish or chicken.
 
ENJOY !
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