1. Cook leeks in oil 3 to 4 minutes or until soft.
2. Mix in kale and vegetable broth and bring to a boil. Lower heat place lid on pot and simmer 5 minutes or until kale wilts. Strain well.
3. Mix in sour cream mustard and bacon-flavored bits (if desired) and cook 2 to 3 minutes. Sprinkle with salt and pepper.
If you need to increase the amount of liquid in your pan, an additional 1/4 cup of water. You can substitute any other kind of greens for kale, such as beet, turnip, or mustard greens.
This recipe has been added to the following public cookbooks:
DLife Recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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