Creamed Kale

- 1 cup leeks
- 1 cup chopped onion (white or red)
- 2 teaspoon salt
- 1 bag kale
- 1/2 cup water
- 1 cup Cheesy Cauliflower Sauce
- 3 tablespoons olive oil, or a good drizzle

• Prepare the leeks. Rise off any visible dirt and slice the roots from the end. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. Halve the leeks lengthwise, then cut crosswise in 1/4-inch slices. Place ¼-inch slices into cold water and soak for 15-30 mins.
• Heat the olive oil in a large skillet over medium heat until it shimmers. Saute onions until at least translucent. At that point add leeks and salt, sauté for about 10 minutes.
• Add kale and water, sauté 5-10 mins. Fold in Cheesy Cauliflower Sauce
• Season with salt to taste if needed.