- 1 large bunch of local mustard greens
- 2 tablespoons olive oil
- 3 cloves garlic chopped
- 1 large leek, white part only, sliced thin
- 1/3 cup chicken broth
- Salt and pepper to taste
- Squeeze of lemon (optional)
Prepare greens by trimming stems and chopping leaves.
Heat olive oil in 12-inch frying pan on medium heat. Add garlic and leeks and sauté 3–4 minutes until leeks start to wilt. Add chopped mustard greens and stir to mix with garlic and leeks, sauté about 5 minutes. Add chicken broth, stir, cover and set heat on low. Cook 15–20 minutes until greens are tender, stirring occasionally.
Add salt, pepper and lemon to taste.