Leeks with Greens

1. 1

   Slice the leeks finely and give them a good rinse to get rid of any grit.

2. 2

   Heat the butter in a large frying pan or wide saucepan and add the leeks with a pinch of salt.

3. 3

   Let them cook gently for 5 to 6 minutes, stirring or shaking the pan occasionally, until wilted and tender.

4. 4

   Meanwhile, trim and coarsely shred the cabbage, greens, or kale.

5. 5

   Cook lightly - in either a steamer or a large saucepan of salted water - for 3 to 4 minutes, until wilted and tender but not too soft.

6. 6

   Remove from the heat immediately, drain well, and let the excess moisture steam off for a minute or so.

7. 7

   Then add to the pan of buttery leeks, along with some more seasoning, and stir over a low heat for about a minute until thoroughly combined.

8. 8

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.