2 pounds carrots, peeled
2 tablespoons olive oil
3 leeks, white parts only, sliced, rinsed, and dried
2 cloves garlic, finely chopped
2 teaspoons ginger, finely grated
Zest and juice of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
4 large kale leaves, tough stems removed and thinly sliced
1/2 cup water
Using a vegetable peeler, slice the carrots into long thin ribbons.
Heat the olive oil in a large skillet set over medium heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, ginger, lemon zest, and salt. Cook, stirring, for one minute.
Add the carrots, kale, and 1/2 cup water and cook, stirring with tongs, until softened, about ten minutes.
Stir in the lemon juice, taste, and season with pepper and more salt if necessary.