Melted Leeks, Mustards And Beans – a delicious recipe with butter, olive oil, salt, leeks, garlic, white beans. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat your oil and butterin a large skillet over medium heat, and once the butter melts, add your leeks. Give them a good pinch of salt and a few minutes to wilt, stirring every time you think of it, and then add the garlic, and swirl it all around. If you're feeling nervous about the amount of oil in your pan-if it's looking like things might start to stick and then burn-add another dash of oil. Let the leeks and garlic cook until the whites are translucent and the green parts are soft and silky, not tough.
2
Add the white beans and cook until heated through. Deglaze with a little water, or if you're drinking white wine or beer, just pour some out into your pan, and use this as an excuse to refill your glass.
3
Add the mustard greens and stir them around until they wilt. Taste and add as much salt and pepper as you think it needs. Add the lemon zest and some juice, cook for another minute or so, and serve. Goes nicely with bread, of course.
295
kcal
Calories
9
g
Fat
46
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, salt and pepper, 1 bunch leeks (about four medium-sized), light green and white parts halved lengthwise and sliced into 1/2-inch half-moons, and more.
Yes, Melted Leeks, Mustards And Beans falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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