Rainbow Chard with Leeks
These greens are quick to prepare and don’t claim any precious oven time. I like that these greens aren’t bogged down by anything too heavy and offer a contrast to the richer fare on your plate. If you’re not crazy about leeks you may certainly sub them for regular onions or shallots. This also makes an easy weeknight dinner by serving over rice or pasta. The recipe may be easily halved for fewer servings. If you are sensitive to dairy, use all oil in place of the butter.
- 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 or sunflower 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
- freshly ground pepper to taste
- squeeze of fresh lemon (from half a lemon)
- 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 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.
- 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.)