I think I’ve professed my love for greens before.
Raw or cooked, I like to make them a part of every meal.
This recipe gives you a tasty bowl of cooked down greens that are tender and flavorful. A perfect side dish for any meal.
I like to make a big batch of these on a Sunday so that I can just reheat and serve along some fish or other protein during the week. Also, if you don’t love spice, just don’t add the crushed red pepper
2 tablespoons olive oil
1 leek, sliced thin and rinsed
1/4 teaspoon crushed red pepper
2 cups vegetable broth
1 pound chopped greens (swiss chard, kale or collards)
salt and pepper
Heat olive oil in a large heavy pot over medium heat. Add leeks and cook until soft, about 5 minutes. Add crushed red pepper, broth, greens, and a bit of salt and pepper. Cover pot and cook for 25-30 minutes, stirring occasionally. At this point, the greens should be tender and add salt and pepper to taste. Put greens in a serving dish removing from pot with a slotted spoon.