Source: dLife

Kale and leeks braised in broth with a creamy mustard sauce.

Servings

1 fresh leeks , white part only, sliced (or 6 green onions and tops, sliced)
2 tsp olive oil (more, as needed)
1 lb kale, chopped , rinsed, torn into pieces (about 5 cups)
0.5 cup low sodium vegetable broth
0.5 cup sour cream
1 tsp dijon mustard
1.5 tbsp Vegetarian Meat, bacon bits (optional)
1 pinch salt
1 pinch black pepper
0.25 cup cold water

1 Cook leeks in oil 3 to 4 minutes or until soft.
2 Mix in kale, water, and vegetable broth and bring to a boil. Lower heat, place lid on pot, and simmer 5 minutes or until kale wilts. Strain well.
3 Mix in sour cream, mustard, and bacon-flavored bits (if desired) and cook 2 to 3 minutes. Sprinkle with salt and pepper.

You can substitute any other kind of greens for kale, such as beet, turnip, or mustard greens.