1-2 bunches chard, stems removed and set aside, leaves cut into bite-sized pieces and stems chopped finely
¼ cup olive oil
¾ cups finely chopped leeks, white part and only the tender green part
4 cloves garlic, minced
2 tablespoons capers, chopped
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 sauté until tender, but not brown, about 4 minutes. Add the garlic and capers; stir 1 minute. Stir in the chard and sauté 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.