Seared Rainbow Chard with Leeks

One of my friends gave me some rainbow chard from his garden, and I was excited to try it out. I’m not a huge fan of bitter greens, but it’s one of the things I’m working on. I found a really simple recipe that looked like a winner. It was OK. Like I said, I’m not a fan of bitter greens. I think I need a lot of garlic or other flavors to try to convert me to a lover of all things bitter. Dino liked this, but said it wasn’t anything special.

Seared Rainbow Chard with Leeks
Gourmet August 2000

yield: Makes 8 servings
active time: 25 minutes
total time: 25 minutes

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

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.)

MacGourmet Rating: 3 Stars