Seared Rainbow Chard With Leeks - cooking recipe

Ingredients

2 bunches rainbow chard leaves or 2 bunches 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

Preparation

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 saute 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 saute, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.).