2 large Leeks

1 bunch Mustard Greens

2 TBSP Butter

2 Cups Chicken Stock or Veggie Broth

Parmesan Cheese

Clean the leeks well, and chop them into thin slices or a shape you like.  Sauté the leeks in butter until well-wilted and softened.  While the leeks are sautéing, clean and chop the mustard greens, and prepare the broth. When leeks are well-wilted, add the mustard greens and broth. Simmer until mustard greens are bright and some of the broth has cooked off. Serve with ample handfuls of Parmesan cheese!