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Seared Rainbow Chard With Leeks

4
Servings

Ingredients

  • 2 bunches rainbow chard leaves or bunches red and green swiss chard
  • 3 Tablespoon unsalted butter
  • 2 Tablespoon 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