Serves 2

1/2 tablespoon butter
1 tablespoon olive oil
1 lb. Red Dog leeks, halved and thinly sliced (white and light green parts only)
2 cloves garlic, smashed with the side of a knife
Sea salt
1/2 teaspoon chile flakes
Zest and juice of 1/2 lemon
Black pepper
3/4 cup heavy cream
1 bunch Red Dog kale, thick stems trimmed, leaves chopped in quarters

In a large sauté pan with a cover, warm the butter and olive oil over medium-high heat. Add the leeks and garlic cloves, season with salt, and sauté for 5 minutes, stirring regularly, until the leeks are fully softened (if they look like they might start to brown, turn down the heat). Add the chile flakes, lemon juice and zest and loads of black pepper, stir well, and add the cream.

Let the cream come to a simmer (you want some gentle bubbles here) and then add as much kale as the pan can hold in a single layer. Cover the pan, lower the heat to medium, let the kale wilt for a minute or so, then give it a thorough stir to coat it with the cream. Add a splash of water (2-3 tablespoons) and another sprinkle of salt; cover again, and let cook for another minute or two, stirring it occasionally, until the kale is wilted enough to make room for more.

Repeat as many times as needed (but don’t add water unless your cream has cooked away too quickly) until all the kale is fully wilted in the cream. Lower the heat even more and let it cook a bit longer. You want it to cook way down, until it’s dark, soft, and creamy. Before serving, check for seasoning: You may want a bit more black pepper, a bit more salt and a final sprinkle of chile flakes.