Medley of Greens with Potatoes and Leeks

1. 1

   Bring a large pot of water to a boil and add salt.

2. 2

   Cut the greens into 1-inch pieces and wash them thoroughly.

3. 3

   Add the greens to the pot and cover.

4. 4

   As soon as the water returns to a boil, drain the greens in a colander; pat dry.

5. 5

   Preheat the oven to 375.

6. 6

   In a large skillet, melt 4 tablespoons of the butter.

7. 7

   Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes.

8. 8

   Add the Chicken Stock and bring to a boil.

9. 9

   Season generously with salt and pepper and remove from the heat.

10. 10

    Peel and halve the potatoes and slice them 1/4 inch thick.

11. 11

    In a large bowl, toss the potatoes with the greens and leeks.

12. 12

    Season with salt and pepper.

13. 13

    Transfer the mixture to a large nonreactive baking dish and press the vegetables down firmly.

14. 14

    Dot with the remaining 4 tablespoons of butter.

15. 15

    Cover the pan tightly with foil and bake for 1 hour.

16. 16

    Uncover and bake for about 15 minutes longer, or until the potatoes are very tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.