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Leek and Chard Sauté
Nothing beats the refreshing flavor of overwintered leeks and chard harvested directly from your garden. If you didn’t have a chance to get leeks and chard planted in your winter garden last fall, then these two vegetables are readily available at your local market. Make this simple and delicious sauté in less than five minutes:
Clean and slice 2 leeks (half coin). Add olive oil to a heated sauté pan. Once the olive oil shimmers (a sign that it’s ready), add the leeks. Add salt and pepper, and sauté till the leeks start to caramelize. Add chopped garlic and/or shallots. Add 2 bunches of cleaned chiffonade chards, stems removed. Pan should sizzle, cook till wilted but still al dente. Deglaze with balsamic and a squeeze of lemon. Add a large pat of butter, and adjust seasoning to taste.
~ enjoy!
Posted by Brenda on March 30th, 2007 under Year-Round Gardening, Cooking Fresh
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