Contributed by Lisa (Urban Harvest) adapted from The Quick and Easy Organic Gourmet

Ingredients

1 tsp olive oil
3-6 cloves garlic, crushed
2 leeks, sliced (or substitute yellow or green onions)
2-3 Tbsp umeboshi vinegar (or tamari)
1 large bunch of kale, cut into bite-sized pieces (or substitute collards, chard, beet greens, and/or broccoli instead or in combination with kale)
1 cup water
1/3 cup tahini

Instructions

Heat a wok. Saute oil, leeks (or substitute), umeboshi vinegar, and garlic for about 2 minutes; then add kale and water. Stir until kale is bright green, or as soft as you like it. Taste, then add tahini. Stir in the tahini until the sauce is creamy. Add more vinegar for a tangy, saltier flavour. For a creamier consistency, add more tahinin and water

Serve as a side dish, or on top of grains, pasta, or squash!

OPTION! Add thinly slivered carrots, zucchini, mushrooms, and/or pre-sauteed tofu after the leeks and garlic, but before the kale.

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