Seared Rainbow Chard With Leeks

Ingredients

• 2 bunches rainbow chard leaves or 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. 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. 2

   Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

3. 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. 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.).