Seared Rainbow Chard With Leeks

Epicurious. I love greens!

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  bunches  rainbow chard leaves or 2  bunches  red and  green swiss chard
• 3  tablespoons unsalted butter
• 2  tablespoons extra virgin olive oil
• 2  large leeks, halved lengthwise and cut crosswise into 1/4-inch-thick slices (white and pale green parts only)
• 3⁄4 teaspoon fine sea salt

Directions

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.).