2 tablespoons olive oil
1 large bunch of fresh kale, washed well and cut crosswise into 1/2 inch slices
2 leeks or gar-leeks, sliced into small rounds
2 cloves garlic, smashed and chopped
2 tablespoons fresh ginger root, grated
1 teaspoon salt
1 teaspoon sugar
1 lemon, juiced
1/2 cup water
Using a pot with a lid, heat oil over medium heat and add kale. Stir until limp and add leeks,
garlic and ginger. Sauté until garlic is soft, stirring occasionally. Add remaining ingredients,
stir well, cover and simmer over low heat for at least 30 minutes, until sweet and tender.
Serve hot. Cover leftovers and store in the refrigerator.
Note—I used a kale that had small stems, but if you are using a large-stemmed variety,
remember to strip the leaves off the stems before slicing into strips.