Braised Leeks And Mustard Greens Recipes
BRAISED LEEKS WITH MUSTARD CREAM
Another delicious-sounding vegetable side dish - slightly adapted - from Vicki Wild's 'Wild Sides: An A-Z of exceptional vegetable side dishes'.
Provided by bluemoon downunder
Categories Greens
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200ºC.
- Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
- Add the leeks and roast for 10 minutes.
- Remove the leeks from the oven and turn them over in the pan.
- Roast for a further 10 minutes.
- Remove the leeks from the oven and add the stock.
- Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
- Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
- MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
- Add the shallots and sauté for 5 minutes or until softened.
- Increase the heat a little, add the wine and slowly bring to the boil.
- Simmer until the liquid has reduced by half.
- Stir in the cream and simmer gently until the sauce begins to thicken.
- Stir in the mustard.
- Add half the chives and season to taste with salt and pepper.
- Drizzle the leeks with the mustard cream and garnish with the remaining chives.
- Serve.
Nutrition Facts : Calories 562.1, Fat 47.5, SaturatedFat 27.1, Cholesterol 135.6, Sodium 226.9, Carbohydrate 24.1, Fiber 2.3, Sugar 6.4, Protein 6.1
BRAISED MUSTARD GREENS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- On medium heat, saute garlic and bacon in a large saute pan.
- While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. Drain greens.
- In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes.
BRAISED LEEKS AND MUSTARD GREENS
Mustard greens, where have you been all my life?! The earthy, mild onion flavor of leeks combined with the spicy kick of mustard greens braised in a buttered broth makes for a simple and tasty side dish.
Provided by Gardener98
Categories Greens Side Dishes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 14.1 g, Cholesterol 17.6 mg, Fat 6.8 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 93.8 mg, Sugar 3.5 g
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BRAISED MUSTARD GREENS WITH POTATOES AND LEEKS
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Cuisine ItalianTotal Time 45 minsServings 4Calories 220 per serving
- CARAMELIZED LEEKSFirst, 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 POTATOESAt 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.
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