Recipe Braised Mustard Leaf and Rhubarb

Adapted from Braise, by Daniel Boulud and Melissa Clark
Serves: 4 to 6

INGRÉDIENTS

1 pound rhubarb
2 tbsp. extra-virgin olive oil
1 pound leeks, white and green parts, washed and diced (about 4 cups)
2 pounds greens (collard, kale, Swiss chard, mustard greens, beet greens), trimmed
5 tbsp. dried dill
1 tbsp. coarse sea salt or kosher salt, plus
1 tsp. Aleppo Pepper (Kalustyan's)
Freshly ground black pepper to taste
Greek yogurt for serving

PRÉPARATION

Preheat oven to 275.
Trim rhubarb and
Cut stalks into 1/2-inch thick pieces. Set aside.
In a medium cast iron saucepan or Dutch oven over medium heat, heat olive oil.
Add leeks and cook, stirring, for 4 to 5 minutes.
Add the greens, cover, and cook until slightly wilted, 2 to 3 minutes.
Add the rhubarb, dill, salt, Aleppo pepper, and black pepper, and continue cooking until the rhubarb is slightly softened, 12 to 15 minutes. Stir in 1 cup of water and bring to a boil.
Cover and transfer to the oven.
Braise until the greens have broken down and the liquid has reduced, about 1 1/2 hours.
Adjust the seasoning if necessary and serve with yogurt.
Assemble plates by placing a portion of the pot roast, then a generous dollop of Greek yogurt on top, and sprinkle with pepper.