Seared Rainbow Chard With Leeks

1. 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. 2

   Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

3. 3

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

4. 4

   Add chard leaves and continue to saute, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.).

* Per serving · 4 servings · Values may vary.

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