4.6
(32)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Trim leeks so that about 1 1/2 inches of green leaves remain, and slice the leeks in half lengthwise. 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.
Step 2
Melt butter in a skillet over medium heat, and cook and stir the leeks until they begin to separate and soften, about 5 minutes. Stir in mustard greens, and pour in enough chicken broth to just cover the bottom of the pan and prevent leeks from browning. Cook the leeks and mustard greens until the greens turn bright green and start to soften, another 2 to 3 minutes. Season to taste with salt and black pepper, and sprinkle with Parmesan cheese.
Your folders
whatsgabycooking.com
4.8
(4)
35 minutes
Your folders
foxandbriar.com
5.0
(5)
20 minutes
Your folders
bonappetit.com
4.3
(21)
Your folders
simplyrecipes.com
Your folders
cooking.nytimes.com
4.0
(763)
Your folders
thealmondeater.com
5.0
(2)
10 minutes
Your folders
marthastewart.com
Your folders
marthastewart.com
3.9
(8)
Your folders
thekitchn.com
Your folders
washingtonpost.com
3.0
(1)
Your folders
foodnetwork.com
20 minutes
Your folders
theguardian.com
Your folders
budgetbytes.com
4.9
(12)
40 minutes
Your folders
ohmyfoodrecipes.com
5.0
(2)
5 minutes
Your folders
delish.com
Your folders
africanbites.com
5.0
(1)
30 minutes
Your folders
foodnetwork.com
4.4
(13)
35 minutes
Your folders
gastronotherapy.com
5.0
(4)
35 minutes
Your folders
epicurious.com
3.4
(40)