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Braised Leeks and Mustard Greens

Rated as 4.61 out of 5 Stars

"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."
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25 m servings 124
Original recipe yields 4 servings


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  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.
  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 124 calories; 6.8 14.1 3.1 18 94 Full nutrition

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Read all reviews 29
  1. 31 Ratings

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Most helpful positive review

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 .

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Least positive

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), light...

this was really good and very easy. love mustard greens but never though to put with leeks. very good.

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...

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.

Good basic recipe ... I used 3 leeks, 3 cups kale, and 4 garlic cloves. I mixed the veggies with cooked quinoa and some chopped walnuts, and added some leftover sauce from a restaurant meal (I t...

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.

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.