Seared Rainbow Chard With Leeks

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 bunches rainbow chard leaves or 2 bunches red and green swiss chard
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 2 large leeks, halved lengthwise and cut crosswise into 1/4-inch-thick slices ( and pale green parts only)
• 3/4 teaspoon fine sea salt

Recipe

• 1 cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices.
• 2 stack chard leaves and roll into cylinders. cut cylinders crosswise to make 1-inch-thick strips of leaves.
• 3 heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
• 4 add chard leaves and continue to sauté, stirring frequently, until wilted. (if greens begin to brown before they wilt, sprinkle with a few drops of water.).