Leeks and Greens
Servings
4Serving size
about 1 cupThis recipe can be multiplied and makes good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 1 Tbsp. Pine nuts |
| 1 large (about 16 ounces) Leeks (thinly sliced crosswise; keep white and green parts separate) |
| 16 ounce Collards, raw (cut into thin strips) |
| 1/4 tsp. Salt |
| 2 tsp.. Honey |
| 1/2 tsp. Ground nutmeg |
Instructions
Add the olive oil and the pine nuts.
Cook for about 4 to 5 minutes until the pine nuts begin to brown. Stir frequently.
Add the dark green part of the leeks and cook for about 5 minutes. Toss frequently.
When the green part of the leeks begin to wilt, add the white part of the leeks and cook for another 4 to 5 minutes. Stir frequently.
Add the collard greens, salt, honey, and nutmeg.
Cook for about 8 to 10 minutes until the greens are wilted but still bright green. Toss frequently.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chi Chi was, of course, talking about putting greens that take practice but the more you practice cooking greens, the more you will love them and the healthier you will be. This recipe combines the sweetness of the leeks with the bitter greens and with just a bit of salt, honey, and nutmeg, it brings a soft, spicy taste to the dish.