Ingredients
2 bunches rainbow chard leaves or 2 bunches red and green swiss chard
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
34 teaspoon fine sea salt
Method
Sources
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Premium cold-pressed EVOO — finishing, dipping, raw applications
Cultural history of salt — the mineral that shaped civilization and cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Premium cold-pressed EVOO — finishing, dipping, raw applications
Cultural history of salt — the mineral that shaped civilization and cuisine
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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. ).