Braised Leeks and Mustard Greens Recipe - Allrecipes.com
Braised Leeks and Mustard Greens Recipe
  • READY IN 25 mins

Braised Leeks and Mustard Greens

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins
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Reviews More Reviews

Dec 29, 2011

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

 
Jul 27, 2011

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!

 
May 06, 2012

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 salty, 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.

 
May 19, 2013

My husband and I LOVE this dish! I always use kale and usually about a full cup of chicken consomme. I also give it a sprinkle of lemon juice after it's cooked which really brings it to life. It cooks quickly, but preparing the kale and leeks is actually pretty time consuming.

 
Oct 29, 2012

Yes, it was very good. I added 2 fresh cloves of garlic, 6 oz of organic chicken broth and then a can of drained butter beans. Perfect.

 
Oct 14, 2012

I thought this was excellent, and SO quick and easy. The butter/broth/leeks combo worked really well with the greens, which ended up having a really nice texture. I'll definitely make this again!

 
Dec 22, 2013

Love Love Love!!!!! This will be a regular at our table. We use WAY more parm cheese on each serving (or parm/asiago mix) and I always add fresh minced garlic (multiple cloves). We've played with proportions at times, due to having more greens and less leeks in the fridge - it has always turns out great. Thank you so much Gardener98 for this recipe!

 
Dec 17, 2013

Fan-freakin-tastic! I've never cooked leeks before and never even eaten mustard greens and this was great! I've absolutely love it and have a new favorite veggie dish :) Also, I used just a small amount of virgin olive oil (maybe a teaspoon) in place of butter. Holy moly it's yummy!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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