Seared Rainbow Chard With Leeks

READY IN: 20mins
Recipe by dicentra

Epicurious. I love greens!

Top Review by Happy Harry 2

THis was SOOOO good! Easy to make too. Only difference for me was I used garlic-infused EVOO that I prepare myself......and it is really garlicky. I do suggest making this just prior to serving because it get a bit mushy on standing, found this out when going for seconds.

Ingredients Nutrition


  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.).

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