Braised Leeks and Mustard Greens

1. 1

   Trim leeks so that about 1 1/2 inches of green leaves remain, and slice the leeks in half lengthwise.

2. 2

   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.

3. 3

   Melt butter in a skillet over medium heat, and cook and stir the leeks until they begin to separate and soften, about 5 minutes.

4. 4

   Stir in mustard greens, and pour in enough chicken broth to just cover the bottom of the pan and prevent leeks from browning.

5. 5

   Cook the leeks and mustard greens until the greens turn bright green and start to soften, another 2 to 3 minutes.

6. 6

   Season to taste with salt and black pepper, and sprinkle with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.