BRAISED MUSTARD GREENS with potatoes and leeks

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 and the peeled cloves of garlic. 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

Yield: 4

BRAISED MUSTARD GREENS with potatoes and leeks

Print

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 braied 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!

Prep Time 45 minutes

Total Time 45 minutes

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

Instructions

1. 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 and the peeled cloves of garlic. Now add 1 tsp of salt, and cook the leeks until caramelized, stirring occasionally, and adding a little of water only if necessary.
2. 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.
3. 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!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 220Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgCarbohydrates 32gFiber 7gSugar 4gProtein 6g

TAKE A LOOK AT THIS!

SAUTEED DANDELION GREENS ROMAN STYLE (cicoria alla romana)