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

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