Kale with Caramelized Leeks
- 1 tablespoon extra virgin olive oil
- 1 leek, greens removed and whites sliced thin
- 1/2 teaspoon salt
- 1 bunch kale, stems removed and leaves roughly chopped
- 2 tablespoons red wine vinegar
Heat oil in a large saute pan over medium heat. Add the leek and salt; cook, stirring occasionally until leeks are lightly browned, 5 minutes. Reduce heat to medium-low and cook until onions are soft, 5-10 minutes.
Raise heat to medium-high and add the kale; stir to coat kale with oil. Add the vinegar and a 1/4 cup water; cook, stirring often until kale softens, 5 minutes. Season with salt and pepper.