Kale with Leeks

Kale with Leeks

There’s a saying among produce professionals that “kale is the little black dress of the vegetable world.” It seems that everywhere you turn, there’s kale-recipe-this or kale-recipe-that, but the bottom line is that kale is a delicious and healthy addition to so many dishes. This Season:Fall dish, with spicy leek slivers and juicy pomegranate seeds, will bring your meal alive any night of the week and the easy prep makes it a snap.


serves 2-4


2 tablespoons olive oil, divided (plus more to taste)

1 medium organic leek, washed, halved lengthwise and sliced into 1/4" crescents

1 bunch of organic kale, washed, dried and torn into pieces

1/2 cup feta cheese, crumbled

Salt and pepper to taste

Organic pomegranate seeds

1/4 cup pine nuts, toasted


Photo by Ilana Freddye »


Heat 1 tablespoon olive oil over medium high heat in a sauté pan. Add leeks and sauté until soft, taking care not to let them get too brown. Allow to cool. Place kale in a large bowl, sprinkle with the other tablespoon of olive oil and a pinch of salt, and massage the leaves until they are softened, and begin to turn a more vibrant green (about 2-5 minutes). Toss kale with cooled leeks and feta cheese, season to taste with salt and pepper, and another drizzle of olive oil if desired. Top with pine nuts and pomegranate seeds just before serving.


vegetable plate

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