Boistfort Valley Farm
Community Supported Recipe Box

Seared Rainbow Chard with Leeks

ingredients

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

procedure

dish: side
season: fall

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

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.

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.)

Gourmet, August 2000

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