2 bags of our kale leaves (almost 1 #)
1 TBSP minced garlic
1 TBSP grated ginger
2 TBSP olive or sesame oil
hot pepper sesame oil (optional)
Ume plum vinegar (optional)
Slice leeks lengthwise and wash thoroughly. Then chop into 1/2 inch pieces. Rinse kale and remove any tough stems, and chop coarsely.
Saute leeks, garlic and ginger in the oil at high heat until leeks are soft, then add kale. Cover, and cook for a few minutes, stirring occasionally. Kale cooks down a lot so you need to fill the pan pretty full to get 2-4 servings. Cook kale to the just wilted state
Season with the hot pepper oil and Ume plum vinegar to taste.
Eat immediately with your favorite eggs!