White Wine Braised Mustard Greens
Growing up in Colorado braised greens weren’t a thing that I was familiar with. Coming to Texas 13 years ago, I fell in love with them. This dish captures what I love most — the spicy, nutty flavor of mustard greens that cook more quickly than collards or other hearty greens. Their nuttiness is enhanced by leeks, while white wine, whole-grain mustard, and ginger add layers of brightness and depth. Bursts of cherry tomatoes bring a touch of sweetness that reminds me of the transition from late summer to fall.
Growing up in Colorado braised greens weren’t a thing that I was familiar with. Coming to Texas 13 years ago, I fell in love with them. This dish captures what I love most — the spicy, nutty flavor of mustard greens that cook more quickly than collards or other hearty greens. Their nuttiness is enhanced by leeks, while white wine, whole-grain mustard, and ginger add layers of brightness and depth. Bursts of cherry tomatoes bring a touch of sweetness that reminds me of the transition from late summer to fall.
Salads & Sides • Gluten-Free · Vegan · Soy-Free · Nut-Free · Sesame-Free
Colors:
Tastes:
🍋🧂🍵🌶️
Techniques:
💧
Rating:
Yield: 1½ quarts
Serves: 6 (1 cup)
Time: Active 40m · Inactive 15m · Total 55m
Equipment: No equipment specified
Ingredients
4 cups Leeks, sliced (tops and bottoms seperated)
½ cup Olive Oil
½ Large Onions (white, yellow), julienne
1 tsp Salt
8 cloves Garlic, sliced (thinly)
1 Tbsp Tomato Paste
¼ tsp Dried Chili Peppers
1 tsp Ginger Root, minced
1 Bay Leaf
Black Peppercorn, cracked, to taste
1½ cups White Wine
1 Tbsp Mustard
2 Southern Mustard Greens (roughly chopped)
1¼ quarts Water or vegetable stock
1 pint Tomatoes (Cherry Tomatoes)
1 serving Lemon, zested (juice half and cut the remaining half into wedges for)
Sourcing Tips
I’m partial to the extra virgin olive oil from Texas Olive Ranch!
Instructions
Trim the roots and tough outer layer from leeks. Slice both the white/light-green bottoms and the darker green tops thinly.
Important: Keep the leek tops and bottoms in separate bowls — you’ll fry the tops for garnish and use the bottoms in the braise.
To wash, place the sliced leeks in a large bowl of cold water. Swish them around to loosen any dirt or sand trapped between layers. Let them sit for a minute, then lift the leeks out with your hands.
Chef Tip: Don’t pour the water out — the grit will settle at the bottom.
Dry leeks thoroughly using a salad spinner or towels.
Chef Tip: Damp leeks will splatter in hot oil, so make sure they’re as dry as possible before cooking.
In a small pot or skillet, heat the olive oil over medium heat. Add the dried leek tops and fry until crisp and lightly golden.
Carefully strain the oil through a small sieve. Save this flavored oil for cooking the greens. Transfer the crispy leek tops to a paper towel–lined plate to drain.
In a 6–8 qt pot, heat the reserved leek oil over medium-low heat. Add the sliced leek bottoms, onion, and salt. Cook, stirring occasionally, until the onions become translucent, about 5–7 minutes.
Stir in the garlic and cook for 2 minutes.
Add the tomato paste and cook until fragrant and coating the vegetables, about 2 minutes.
Stir in the chili flakes, minced ginger, bay leaf, and black pepper. Cook for 1 minute to bloom the spices.
Pour in the white wine and simmer until reduced by a little more than half, about 3–5 minutes.
Stir in the whole-grain mustard, then add the chopped mustard greens. Toss well to coat in the aromatics.
Pour in the vegetable stock (or water) and add the cherry tomatoes. Simmer for 10–15 minutes, until the greens are tender but not mushy.
Remove from heat. Stir in lemon zest and juice. Taste and adjust seasoning as needed. Top with the crispy leek tops, and feel free to add some more lemon wedges for serving!
Serving & Keeping
Serve: Hot, Warm
Rest: This is something can be made ahead, but do not put the lemon and fried leek tops until ready to serve.
Keeps: Enjoy leftovers within 5 days.
Serve with: Braised mustard greens go great with mashed potatoes, turkey, and dinner rolls to soak up all the juices. It also makes a perfect topping for a day-after-Thanksgiving turkey sandwich. :)
Sourcing Tips
I’m partial to the extra virgin olive oil from Texas Olive Ranch!
Serving & Keeping
Serve: Hot, Warm
Rest: This is something can be made ahead, but do not put the lemon and fried leek tops until ready to serve.
Keeps: Enjoy leftovers within 5 days.
Serve with: Braised mustard greens go great with mashed potatoes, turkey, and dinner rolls to soak up all the juices. It also makes a perfect topping for a day-after-Thanksgiving turkey sandwich. :)
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