Sunday, 29 September 2019
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| Braised Leeks and Mustard Greens |
"Mustard greens, wherein have you been all my existence?! The earthy, mild onion flavor of leeks combined with the highly spiced kick of mustard veggies braised in a buttered broth makes for a simple and engaging aspect dish."
Ingredients :
- 4 leeks
- 2 tablespoons unsalted butter
- 2 cups washed, dried and chopped mustard vegetables
- 2 tablespoons bird broth, or as needed
- salt and floor black pepper to taste
- 2 tablespoons grated Parmesan cheese
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 25M |
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- Trim leeks so that approximately 1 1/2 inches of inexperienced leaves remain, and slice the leeks in half of lengthwise. Separate leaves and pull the leeks apart to rinse away any dirt and sand inside the layers, then chop leeks into 1 half of-inch pieces.
- Melt butter in a skillet over medium warmth, and prepare dinner and stir the leeks till they begin to separate and soften, approximately 5 mins. Stir in mustard vegetables, and pour in enough hen broth to just cowl the lowest of the pan and prevent leeks from browning. Cook the leeks and mustard veggies till the vegetables turn vivid green and begin to melt, any other 2 to 3 mins. Season to taste with salt and black pepper, and sprinkle with Parmesan cheese.
Notes :
- Reynolds® Aluminum foil can be used to keep meals wet, cook it calmly, and make easy-up less difficult.
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