Seared Rainbow Chard With Leeks

Total Time
Prep 10 mins
Cook 10 mins

Epicurious. I love greens!

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.).


Most Helpful

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.

Happy Harry #2 July 12, 2012

This was my first time making chard of any kind, and I found this extremely easy and delicious. I didn't have leeks, and subbed what I had @ home with red onions, and also added minced fresh garlic.

twostickbugs_5049485 July 29, 2011

This was very good! I have rainbow chard and beet greens growing in my garden. I picked them fresh and served this recipe for dinner. Followed exactly as printed, only adding some fresh grated black pepper. Delicious.

~Mellie~ June 25, 2010

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