Mustard greens are one of my preferred greens, thanks to their spicy and particular taste! I love them cooked in several ways, but probably the recipe I prefer is braised with potatoes and caramelized onions! This vegan and healthy recipe can be served over toasted bread slices as an appetizer or paired with grilled sausages: delicious!
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INGREDIENTS:
- 2 lb (900 g) mustard greens
- 2 medium potatoes
- 2 leeks
- 1 organic lemon
- 2 cloves garlic
- 3 tbsp butter
- 1 cup vegetable broth
- to taste black pepper
- to taste table salt
CARAMELIZED LEEKS
First, rinse and reduce the white and pale green part of the leeks into slices. Place a pot, preferably a Dutch oven, over medium/low heat, then melt the butter and add the sliced leeks. Now add 1 tsp of salt, and cook the leeks until caramelized, stirring occasionally, and adding a little of water only if necessary.
BRAISED MUSTARD GREENS AND POTATOES
At this point, peel and dice the potatoes. Once the leeks are well caramelized, add the potatoes, then stir-fry 5 minutes.
Now, add the vegetable broth and the mustard greens reduced into pieces. Close the pot with a lid and let gently simmering 10 mins. Eventually, continue to cook uncovered until the vegetables become smooth but not watery. Finally, salt to taste.
SERVING AND PAIRING
Far from the heat, add grated lemon skin and black pepper, then serve hot, but not scorching.
I love to pair the braised mustard greens along with grilled sausages, or serve them over toasted bread slices!
Did you like these recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂
PRINTABLE RECIPE
- CARAMELIZED LEEKS
First, rinse and reduce the white and pale green part of the leeks into slices. Place a pot, preferably a Dutch oven, over medium/low heat, then melt the butter and add the sliced leeks. Now add 1 tsp of salt, and cook the leeks until caramelized, stirring occasionally, and adding a little of water only if necessary. - BRAISED MUSTARD GREENS AND POTATOES
At this point, peel and dice the potatoes. Once the leeks are well caramelized, add the potatoes, then stir-fry 5 minutes.
Now, add the vegetable broth and the mustard greens reduced into pieces. Close the pot with a lid and let gently simmering 10 mins. Eventually, continue to cook uncovered until the vegetables become smooth but not watery. Finally, salt to taste. - SERVING AND PAIRING
Far from the heat, add grated lemon skin and black pepper, then serve hot, but not scorching.
I love to pair the braised mustard greens along with grilled sausages, or serve them over toasted bread slices!
TAKE A LOOK AT THIS!
SAUTEED DANDELION GREENS ROMAN STYLE (cicoria alla romana)
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