-Cut 1 leek in half the long way, then rinse well between the layers.
-Slice the leek halves into thin half moon shaped pieces.
-Wash 1 bunch of lacintao kale, then stack in a pile and cut into thin ribbons.
-Then chop the kale ribbons into small pieces.
-Grate 1 carrot.
-Heat 2 TBS olive oil or ghee in a large pan over medium heat.
-Add the leeks.
-Let cook for 2-3 minutes, stirring occasionally.
-Add the shredded carrot and stir.
-Then add the kale and cook for another 5-7 minutes.
-When the greens are wilted, stir in the following:
Some crumbled feta cheese
A sprinkle of red pepper flakes
-Stir well and serve hot.