Ingredients:
•5 cups chicken broth
•1 tablespoon olive oil
•2 cups thinly sliced leek (about 2 large)
•1 1/2 cups arborio rice
•1/4 cup white wine
•3 cups coarsely chopped Kale
•1/4 cup grated Parmesan
•1/8 teaspoon black pepper
•6 lemon wedges
Directions:
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat. Add leek, saute 4 minute or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine cook 1 minute or until the liquid is nearly absorbed stirring constantly. Reduce heat to low; stir in Kale. Add broth 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next portion (about 25 minutes). Stir in cheese and pepper. Serve with lemon wedges.