Seared Rainbow Chard with Leeks

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* Exported from MasterCook *

 

Seared Rainbow Chard With Leeks

 

Recipe By :Gourmet, August 2000

Serving Size : 8 Preparation Time :0:25

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1-lb bunches rainbow chard -- or red and green Swiss chard

3 tablespoons unsalted butter

2 tablespoons 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

 

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.)

 

Source:

" Mary Sue Milliken "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 0:25 "

 

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Per serving: 68 Calories (kcal); 8g Total Fat; (99% calories from fat); trace

Protein; trace Carbohydrate; 12mg Cholesterol; 1mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Rainbow chard has green leaves with stems and veins that are spectacular

shades of fluorescent yellow, pink, orange, and

red.

Nutr. Assoc. : 0 0 0 0 0