A wonderful seasonal side dish, or something to serve atop pasta or cooked grains.
Ingredients:
2 (1lb) bunches rainbow chard
2 leeks (white and pale green parts only) halved lengthwise and cut crosswise into ¼ inch slices
1 tablespoon butter
2½ tablespoons olive oil
⅓ cup toasted walnuts, pecans or pine nuts (toasted in a dry skillet for a few minutes, watch closely so as not to burn)
¾ teaspoon salt
peroncini or freshly ground pepper to taste
sprinkle of apple cider vinegar
Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into ¼-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
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.)
