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Kale with leeks
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| 1 lb | fresh kale, stemmed and chopped |
| 1 tsp | olive oil |
| 2 | leeks, finely chopped, (1 cup) |
| 1/4 tsp | sea salt |
| 1/4 Cup | balsamic vinegar |
| 1/3 C | dried cranberry |
| 1/4 Cup | unsalted walnuts, toasted, optional |
1. Bring a large pot of water to a boil. Add kale and cook until just tender, about 3-5 min. Drain kale and squeeze out excess water. Transfer to a large serving bowl.
2. Meanwhile, heat oil in a large nonstick skillet over med heat. Add leeks and sauté for 3 min or until tender. Stir leeks into kale, mixing well. Stir in salt and drizzle with vinegar, mixing well. Top with cranberry and walnuts, if desired.
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