0

Seared Rainbow Chard with Leeks

8
Servings

Ingredients

  • 2 (1-lb) bunches rainbow chard or red and green Swiss chard
  • 3 Tablespoon unsalted butter
  • 2 Tablespoon 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