Veggie Box carrots
1/4 cup vegetable oil
3 leeks (white parts only) thinly sliced, washed and dried
1/4 cup golden raisins, coarsely chopped
2 cloves Veggie Box garlic, finely chopped
2 teaspoons finely grated fresh ginger
1 teaspoon finely grated lemon zest; plus 1 tbsp lemon
juice
salt and pepper
4 large kale leaves, tough stems removed and leaves
thinly sliced

1/4 cup vegetable oil 3 leeks (white parts only) thinly sliced, washed and dried 1/4 cup golden raisins, coarsely chopped 2 cloves Veggie Box garlic, finely chopped 2 teaspoons finely grated fresh ginger 1 teaspoon finely grated lemon zest; plus 1 tbsp lemon 4 large kale leaves, tough stems removed and leaves

Using a vegetable peeler, slice the carrots into long,
thin ribbons. In a large skillet, heat the oil over
medium heat. Add the leeks and cook, stirring
frequently, until softened, about 5 minutes. Add the
raisins, garlic, ginger, lemon zest and 1/2 tsp. salt.
Cook, stirring, for 1 minute. Add the carrots, kale and
1/2 cup water and cook, stirring or turning with
tongs, until softened, about 10 minutes. Stir in the
lemon juice and season with salt and pepper.