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
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
In a pan, sauté the carrots in olive oil until tender.
Add the leek, garlic, kale, and a little water, toss, cover with a lid and let steam for a couple of minutes.
When the kale is soft yet still bright in color add salt and pepper to taste.
Add the cherry tomatoes and heat through.
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.