1/2 bunch of Red Dog Farm red curly kale, washed, de-ribbed and thinly sliced
1 1/2 lbs. of Red Dog Farm carrots, peeled
1 Tbls. oil for cooking
2 leeks, washed and dried, thinly sliced with the tougher green portion removed
1/4 cup of chopped raisins
2 cloves garlic, minced
1 Tbls. fresh ginger, grated
2 tsp. lemon zest
1 Tbls. rice wine vinegar
salt and pepper to taste

Begin by using a vegetable peeler or a mandolin to slice the carrots into long ribbons. In a heavy bottomed pan heat the oil and add the prepared leeks. Stir frequently for about five minutes. Then add in the garlic, ginger, lemon zest, raisins and a pinch of salt. Cook for another minuted then add the carrots and kale as well as a half cup of water. Cook for another ten minutes, stirring frequently so the vegetables cook evenly. Stir in the rice wine vinegar and season with salt and pepper before serving.