Heat oil in a heavy bottomed saucepan or Dutch oven on medium. Add leek, garlic and bay leaf. Sauté for a couple of minutes until leek wilts and starts to turn golden.

Add the freekeh and toast for a minute, stirring constantly.

Add the vegetable stock. Season with salt and pepper. Cover the pan and simmer for 20 minutes until freekeh is tender.

Reduce heat to low. Add chopped kale and simmer gently for 5 minutes.

Remove from heat and serve hot topped with grated turmeric.