Braised Leeks and Mustard Greens

Braised Leeks and Mustard Greens

16
Gardener98 0

"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."

Ingredients

25 m {{adjustedServings}} servings 124 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

16
  1. 18 Ratings

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this turned out great. i actually couldn't find mustard greens so i substituted with kale and it was delicious.

I love leeks! And the combo with the tart mustard greens was lovely. I made a simple baked chicken and added some mushrooms and garlic. Came out great!

Took a chance on a recipe with only 2 reviews because I had leeks and kale to use up. These are GOOD. They look appetizing when cooked and have a lightly sweet (from the carmelized leeks), light...