Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Fresh Kale 1/2 c Plain Low Fat Yogurt
4 md Leeks (About 1 Lb.) 2 cl Garlic Minced
1/2 lb Carrots, Diagonally 1/2 ts Salt
Sliced 1/4 ts Pepper
1/3 c Thinly Sliced Green Onion 2 tb Red Wine Vinegar

Remove Stems From Kale Wash; Pat Dry On Paper Towels. Set Aside. Remove
Roots, Tough Outer Leaves Tops From Leeks. Split Leeks in Half
Lengthwise. Place Leeks in A Small Dutch Oven Cook, Covered, in A Small
Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted
Spoon; Cut Leeks Into Julienne Strips Set Aside. Return Liquid To A Boil;
Add Carrots. Cover Cook 1 Min; Remove With A Slotted Spoon. Add Kale,
Cover Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange
Leeks Carrots in Individual Servings On Top Of Kale. Cover Chill.
Combine Green Onions, Yogurt, Garlic, Salt, Pepper Vinegar in A Small
Bowl. Stir Well. Cover Chil. Serve Yogurt With Salad.

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