1 large leek, chopped

1 tablespoon coconut oil

1-inch piece of ginger, grated or finely chopped

1 garlic clove, chopped

1 bunch kale, chopped

sea salt and black pepper to taste


To prepare the leek, first chop off the thick tops and the bottom root. You should be left with 2 to 4 inches of leek. Split the leek in half and rinse under cold water to remove any excess sand and dirt. Slice the leek to get ready to sauté.


Add the coconut oil to a sauté pan over medium heat. Once itis melted add the leek, ginger, and garlic. Sauté for about 3 minutes until the leeks are soft. Next, add the chopped kale. Sauté for an additional 3 to 5 minutes until the kale is wilted.