1 leek, 1 half of a white onion, 1 clove of garlic
10 leaves of robust kale, a handful of basil
2 Tbl spoons of butter
1/2 cup of milk or cream
Take butter and sauté the leek, onion and garlic until the ingredients are nice and tender. Chop the kale into one-inch pieces and add into the vegetable and butter mix. Cook the kale until it is tender. Chop the basil into thin strips and add to the mix along with 1/2 cup milk or cream and a 1/4 cup of lemon juice. Let the mixture cook for about five minutes then transfer it by large spoonfuls into a food processor or into a blender. Use the kale puree as a dip for vegetables, sauce for pasta or a rice dish.