Braised Kale
1/4 cup cold water
1 each fresh leeks
2 tsp olive oil
1 lb kale, chopped
1/2 cup low sodium vegetable broth
1/2 cup sour cream
1 tsp dijon mustard
1 pinch salt
1 pinch black pepper

In large skillet, heat olive oil over medium. Add leeks, cook 3 to 4 minutes or until soft.
Add kale and cook while stirring until it starts to wilt. Add water and vegetable broth. Bring to boil. Lower heat and simmer, covered, 5 minutes or until kale wilts. Drain 2/3 of liquid from skillet. Return skillet to heat.
Add sour cream and mustard. Stir to blend well. Sprinkle with salt and pepper. Serve.