6 each Leeks, organic
0.25 cup Avocado oil
1 lbs Greens, organic, washed, dried and chopped
0.25 cup Vegetable broth
Parmesan cheese to sprinkle on top
Salt and pepper to taste
- Heat oil in large skillet over medium heat.
- Trim leeks so that about 1 1/2 inches of green leaves remain, and slice the leeks in half lengthwise. Seaprate 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.
- Add leeks and saute for 2-3 minutes to soften slightly.
- Add a small amount of the broth and greens. Cover to steam for 5 minutes or till greens wilt.Gently reserve to a large bowl and repeat till all leeks and greens have been cooked.