1 bunch of kale
1 cup of chopped leeks
2 tablespoons of coconut oil or butter
lemon juice
sea salt
Chop the kale and leeks, using only the white part of the leeks.
You can freeze
the green parts and save them for homemade broths.
Melt coconut oil over medium heat and add leeks.
When leeks are more translucent, add kale. Don't worry if the kale fills up the pan. It will shrink as it heats up. Cover and cook for 10 minutes.
Be careful not to overcook. Transfer to a separate dish and add lemon juice and sea salt.
The kids and I love to eat this with eggs!
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