Braised Leeks And Mustard Greens Food

BRAISED MUSTARD GREENS

Steps:

• Heat the oil in a large Dutch oven over medium heat. When the oil is hot, add the onions and cook until softened, 3 to 4 minutes. Stir in the garlic and cook until fragrant, another 2 minutes. Add half of the mustard greens, season with salt and pepper, and cook, stirring, until the greens are wilted and reduced in volume by half, about 5 minutes. Add the remaining greens and season with more salt and pepper; cook again until the greens are wilted and evenly incorporated with the onions and garlic.
• Add the chicken stock, vinegar and ham hock to the pot and bring to a boil. Turn the heat to low, cover, and cook at a slow simmer for 1 1/2 hours, stirring halfway through. The greens are done when the stock has almost completely reduced and the ham hocks are tender when pierced with a pairing knife.
• Remove the ham hocks to a cutting board and pull the meat from the bone with two forks. Discard any fat and skin, and then stir the shredded meat back into the greens. Season with salt and pepper to taste. Serve immediately.

BRAISED MUSTARD GREENS

Steps:

• On medium heat, saute garlic and bacon in a large saute pan.
• While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. Drain greens.
• In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes.

BRAISED MUSTARD GREENS

Steps:

• In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

BRAISED LEEKS

Steps:

• Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
• In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
• Sprinkle with thyme and cook one minute more.
• Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

NEELYS' BRAISED MUSTARD GREENS WITH BACON AND RAISINS

Steps:

• On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
• While bacon is cooking, boil water in a large pot.
• Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
• Add greens to your saute pan full of bacon/garlic. Stir together.
• Add chicken stock, raisins, salt and pepper to taste. Mix well together.
• Let simmer for 5 minutes.

SUZANNE GOIN'S BRAISED LEEKS

Steps:

• Preheat oven to 400°F
• Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving 2 inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel. With cut sides up, season with salt and black pepper.
• Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan being careful not to crowd them. Make in 2 batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.
• Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.
• Braise in oven 30 minutes, until tender.

BRAISED LEEKS AND MUSTARD GREENS

Steps:

• 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.
• 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.

BRAISED LEEKS WITH MUSTARD CREAM

Steps:

• Preheat the oven to 200ºC.
• Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
• Add the leeks and roast for 10 minutes.
• Remove the leeks from the oven and turn them over in the pan.
• Roast for a further 10 minutes.
• Remove the leeks from the oven and add the stock.
• Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
• Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
• MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
• Add the shallots and sauté for 5 minutes or until softened.
• Increase the heat a little, add the wine and slowly bring to the boil.
• Simmer until the liquid has reduced by half.
• Stir in the cream and simmer gently until the sauce begins to thicken.
• Stir in the mustard.
• Add half the chives and season to taste with salt and pepper.
• Drizzle the leeks with the mustard cream and garnish with the remaining chives.
• Serve.