Creamed Kale and Leeks

This is one of my favorite ways to get some greens in as a side dish for supper or as a side dish to some eggs in the morning for breakfast.  Full of healthy fat and fat soluble vitamins, pastured cream is the perfect complement to a bitter, leafy green.  Kale and collards can be used interchangeably in this recipe -- they both work perfectly well!

Ingredients:
1 large bunch of kale or collards, washed and cut into 3 inch lengths
1 large leek, sliced horizontally, white and light green parts only
2 Tbs bacon fat or other stable animal fat
2 c. pastured cream
2 cloves garlic, minced
sea salt and cracked black pepper to taste

Directions:
Melt bacon fat in large skillet over medium heat.  Add sliced leeks and saute until soft and lightly browned.  Add cream and bring to a light simmer.  Add kale or collards and cook until cream is reduced and kale or collards are limp (5-10 minutes).  Remove skillet from heat and add minced garlic, sea salt, and cracked black pepper.  Stir to combine and serve.