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 pinch salt
1 pinch black pepper
0.25 cup cold water

1 In large skillet, heat olive oil over medium. Add leeks, cook 3 to 4 minutes or until soft.
2 Add kale and cook while stirring until it starts to wilt. Add water and vegetable broth. Bring to boil. Lower heat and simmer, covered, 5 minutes or until kale wilts. Drain 2/3 of liquid from skillet. Return skillet to heat.
3 Add sour cream and mustard. Stir to blend well. Sprinkle with salt and pepper. Serve.

Beet, turnip, or mustard greens can be substituted for kale.