Sauteed Chard with Leeks and Capers

06 August

1-2 bunches chard, stems removed and set aside, leaves cut into bite-sized pieces and stems chopped finely
ΒΌ cup olive oil
ΒΎ cups finely chopped leeks, white part and only the tender green part
4 cloves garlic, minced
2 tablespoons capers, chopped
sea salt

1. Bring extra large pot of salted water to a boil. Add chard and stems and blanch until just tender when the leaves begin to turn bright green, about 2-3 minutes. Drain and run under very cold water to stop the cooking process.
2. Heat oil in a large pot over medium heat. Add the leeks and sautΓ© until tender, but not brown, about 4 minutes. Add the garlic and capers; stir 1 minute. Stir in the chard and sautΓ© until heated through, about 3-5 minutes. Season to taste with sea salt and pepper. Remember, the capers are salty so you may not even need to salt! Taste before you add the salt. Transfer to a serving bowl and serve.

Serves 6

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