Seared Rainbow Chard With Leeks Recipes
SEARED RAINBOW CHARD WITH LEEKS
Categories Leafy Green Vegetable Side Sauté Thanksgiving Leek Fall Winter Chard Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- 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.)
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- Prepare the chard: Place the chard leaves in the sink or a large bowl and fill with cool water. Let them soak, then lift from the sink, rinsing, leaving any grit at the bottom of the sink or bowl. Dry on towels or spin, in batches, in a salad spinner.
- Separate the stems and leaves: Trim the root end of each stem, then cut a “V” in each leaf to remove the full stem. Cut the stems into 1/2″ wide pieces and set aside. Stack the leaves and roll tightly into a long tube shape, then cut cross-wise into 1/4 – 1/2″ pieces.
- Cook the chard: Melt 2 Tablespoons of butter in a large sauté pan. Add the stems and cook, stirring occasionally, for 10 – 12 minutes, until softened and lightly browned. Transfer to a large bowl.
- Add half the leaves and a drop (1 – 2 teaspoons) of water. Cover and cook until wilted, about 4 -5 minutes. Remove the lid and let any accumulated water cook off. Transfer to the bowl with the stems. Repeat with the remaining leaves.
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