Kale and Carrot Confetti with Leeks and Feta Cheese

-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.