Serves 2.

1 bu. Red Dog mustard greens
2 medium Red Dog potatoes
1 medium (or 1/2 large) Red Dog leek
1/2 lemon
1 clove garlic
1.5 Tbsp. butter
1/2 cup vegetable broth
Black pepper, to taste
Salt, to taste

First, caramelize the leek: Slice the white and pale-green parts of the leek into rounds. Place a pot, preferably a Dutch oven, over medium/low heat, then melt the butter and add the sliced leek and the peeled cloves of garlic. Now add 1 tsp of salt, and cook the leeks until caramelized, stirring occasionally, and adding a little of water only if necessary.

Peel and dice the potatoes. Once the leeks are well caramelized, add the potatoes, then stir-fry 5 minutes.

Roughly chop the mustard greens, and add them along with the vegetable broth to the leeks and potatoes. Close the pot with a lid and let gently simmering 10 mins. Eventually, continue to cook uncovered until the vegetables become smooth but not watery. Finally, salt to taste.

Remove from heat, add grated lemon skin and black pepper, and serve hot, but not scorching.

This dish goes particularly well with grilled sausages, or served over toast.