Chop leek, then in a medium bowl filled with cold water, wash leek, then strain.
In a medium saucepan, heat the oil over medium high heat until hot, then stir in leek and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until golden, about 8 minutes. Stir in cider, soy, and kale, then cook covered, until kale is tender, about 12 minutes. Uncover saucepan and cook until liquid is almost evaporated, abut 4 minutes more. Season with salt and pepper to taste and serve.
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