Braised Leeks and Mustard Greens recipe

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Ingredients

4 leeks
2 tablespoons unsalted butter
2 cups washed, dried and chopped mustard greens
2 tablespoons chicken broth, or as needed
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese

Nutrition Info

123.7 calories
carbohydrate: 14.1 g
cholesterol: 17.6 mg
fat: 6.8 g
fiber: 2.5 g
protein: 3.1 g
saturatedFat: 4.1 g
servingSize: -
sodium: 93.8 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Trim leeks so that about 1 1/2 inches of green leaves remain, and slice the leeks in half lengthwise. Separate leaves and pull the leeks apart to rinse away any dirt and sand in the layers, then chop leeks into 1 1/2-inch pieces.

  2. Melt butter in a skillet over medium heat, and cook and stir the leeks until they begin to separate and soften, about 5 minutes. Stir in mustard greens, and pour in enough chicken broth to just cover the bottom of the pan and prevent leeks from browning. Cook the leeks and mustard greens until the greens turn bright green and start to soften, another 2 to 3 minutes. Season to taste with salt and black pepper, and sprinkle with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Mustard greens, where have you been all my life?! The earthy, mild onion flavor of leeks combined with the spicy kick of mustard greens braised in a buttered broth makes for a simple and tasty side dish.

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