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.

15 mins
10 mins
25 mins
Max Servings:



  • 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.

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  • 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.


Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

123.72 calories; 3.14 g protein; 14.1 g carbohydrates; 2.53 g dietary-fiber; 3.53 g sugars; 6.81 g fat; 4.12 g saturated-fat; 17.62 mg cholesterol; 3156.11 IU vitamin-a-iu; 0.98 mg niacin-equivalents; 0.26 mg vitamin-b6; 30.28 mg vitamin-c; 109.89 mcg folate; 110.78 mg calcium; 2.3 mg iron; 34.97 mg magnesium; 264.15 mg potassium; 93.81 mg sodium; 0.08 mg thiamin; 61.31 calories-from-fat; 43 percent-of-calories-from-carbs; 47 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 28 percent-of-calories-from-sat-fat

Reviews (26)

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Most helpful positive review

emily r
this turned out great. i actually couldn't find mustard greens so i substituted with kale and it was delicious.

Most helpful critical review

Used kale instead of mustard greens...couldn't find in our local grocery store.
28 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 9
  • 3 Rating Star 1
emily r
this turned out great. i actually couldn't find mustard greens so i substituted with kale and it was delicious.
I love leeks! And the combo with the tart mustard greens was lovely. I made a simple baked chicken and added some mushrooms and garlic. Came out great!
Took a chance on a recipe with only 2 reviews because I had leeks and kale to use up. These are GOOD. They look appetizing when cooked and have a lightly sweet (from the carmelized leeks) lightly salty and very flavorful taste. I liked them my husband liked them and most of my kids liked them. The recipe was ridiculously simple and fast and has a lot of nutrition. I will definitely make this as an easy healthy side dish again.
My husband and I LOVE this dish! I always use kale and usually about a full cup of chicken consomme. I also give it a sprinkle of lemon juice after it's cooked which really brings it to life. It cooks quickly but preparing the kale and leeks is actually pretty time consuming. UPDATE/SIDE NOTE: adding citrus (like lemon or lime juice) to your greens helps your body absorb the nutrients. =)
Shirley Egerer
this was really good and very easy. love mustard greens but never though to put with leeks. very good.
Yes it was very good. I added 2 fresh cloves of garlic 6 oz of organic chicken broth and then a can of drained butter beans. Perfect.
I thought this was excellent and SO quick and easy. The butter/broth/leeks combo worked really well with the greens which ended up having a really nice texture. I'll definitely make this again!
My first ever attempt at leeks or mustard greens and I enjoyed how it turned out. The greens have a very distinct flavor that the leeks mellow. If you like greens this is a great recipe.
Lovely! I added a dash of turmeric and a little apple-cider vinegar but it would have been great anyway. The flovors of the butter chicken stock mustard greens and leeks blend perfectly.