let us not overlook the humble leek and its potential to get all soft and swirly and tangle itself around and through little pieces of things like beans and greens. Can be vegan, and still great, if you skip the butter. —Marian Bull
salt and pepper
bunch leeks (about four medium-sized), light green and white parts halved lengthwise and sliced into 1/2-inch half-moons
large cloves of garlic, crushed to a paste in a mortar and pestle, or minced
can (or 1 1/2 cups cooked) white beans, rinsed
water or white wine or beer, for deglazing
mustard greens, chopped or torn into bite-sized pieces
lemon, zested and juiced (zest first!)
In This Recipe
Heat your oil and butterin a large skillet over medium heat, and once the butter melts, add your leeks. Give them a good pinch of salt and a few minutes to wilt, stirring every time you think of it, and then add the garlic, and swirl it all around. If you're feeling nervous about the amount of oil in your pan—if it's looking like things might start to stick and then burn—add another dash of oil. Let the leeks and garlic cook until the whites are translucent and the green parts are soft and silky, not tough.
Add the white beans and cook until heated through. Deglaze with a little water, or if you're drinking white wine or beer, just pour some out into your pan, and use this as an excuse to refill your glass.
Add the mustard greens and stir them around until they wilt. Taste and add as much salt and pepper as you think it needs. Add the lemon zest and some juice, cook for another minute or so, and serve. Goes nicely with bread, of course.