“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.” - by Gardener98
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 124 cal
- 6%
- Fat
- 6.8 g
- 10%
- Carbs
- 14.1 g
- 5%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"this turned out great. i actually couldn't find mustard greens so i substituted with kale and it was delicious...." See more"
ChristinaB
"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!..." See more"
smemily
"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), lightly sal..." See morety, and very flavorful taste. I liked them, my husband liked them, and most of my kids liked them. The recipe was ridiculously simple and fast and has a lot of nutrition. I will definitely make this as an easy, healthy side dish again."
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