Leeks with Greens
Soft, buttery, wilted leeks bring a lovely sweetness to any kind of lightly cooked cabbage or greens. This simple preparation is one I turn to frequently, both at home and when cooking at River Cottage: it’s so easy to throw together, can be made with different seasonal greens throughout most of the year, and works as a side dish to everything from a bit of grilled fish to a full-on Sunday roast.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, savory
Type of Dishvegetable
- About 1 pound leeks, white part only
- 1 tablespoon unsalted butter
- 1 savoy or other green cabbage, 2 pounds braising greens, or 2 bunches curly kale
- Sea salt and freshly ground black pepper
Slice the leeks finely and give them a good rinse to get rid of any grit. Heat the butter in a large frying pan or wide saucepan and add the leeks with a pinch of salt. Let them cook gently for 5 to 6 minutes, stirring or shaking the pan occasionally, until wilted and tender.
Meanwhile, trim and coarsely shred the cabbage, greens, or kale. Cook lightly - in either a steamer or a large saucepan of salted water - for 3 to 4 minutes, until wilted and tender but not too soft. Remove from the heat immediately, drain well, and let the excess moisture steam off for a minute or so. Then add to the pan of buttery leeks, along with some more seasoning, and stir over a low heat for about a minute until thoroughly combined. Serve right away.
2009 Hugh Fearnley-Whittingstall