Seared Rainbow Chard With Leeks

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Epicurious. I love greens!!

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Steps

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Cut stems from chard , then cut stems crosswise into 1 / 4-inch-thick slices.

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Stack chard leaves and roll into cylinders.

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Cut cylinders crosswise to make 1-inch-thick strips of leaves.

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Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides , then saut chard stems and leeks with sea salt and pepper to taste , stirring occasionally , until slightly soft , 3 to 5 minutes.

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Add chard leaves and continue to saut , stirring frequently , until wilted.

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Ingredients

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chard leaves, unsalted butter, extra virgin olive oil, leeks, fine sea salt