(WBTV) - Crispy Mustard Greens:
- 1 bunch mustard greens
- 2 Tbsp. olive oil
- ¼ tsp. cumin
- ½ tsp. salt
Preheat oven to 300 degrees.
De-stem the mustard greens and gently tear the leaves.
Toss leaves with olive oil, cumin and salt. Lay in an even layer on a sheet tray and roast for 15 to 20 minutes, until crispy.
- 2 leeks, white parts only
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- ¾ cup dry white wine
- 2 ears of corn
- 1 cup diced butternut squash
- 1 ½ cups whole milk
- Salt and white pepper to taste
Slice the leeks in half lengthwise and remove the inner yellow layers and then thinly slice.
In a large saucepan, melt the butter with the olive oil over medium-high heat. When the butter begins to sizzle, add the leeks and coat with the butter and olive oil.
Reduce the heat to medium and cook the leeks until they soften and become more translucent in color, about 5 minutes, stirring constantly to ensure they do not brown. Season with salt and white pepper.
Pour in the white wine and bring mixture to a simmer (heat might need to be raised) and cook for about 5 minutes. Meanwhile, cut the corn from the ears using a paring knife.
Add the corn and the squash to the pan and toss with the melted leeks to warm.
Add 1 cup of milk to the pan and bring to a simmer. Season with salt and white pepper. Place a lid on the pan and then reduce the heat to medium-low to cook the stew for about 10-15 minutes. As it cooks, check the thickness and adjust with the remaining ½ cup of milk.
Adjust seasoning and serve in a bowl and garnished with crispy mustard greens.