Seared Rainbow Chard with Leeks
Brighten up your table with the vibrant colors and flavors of Seared Rainbow Chard with Leeks, a quick and nutritious dish that's as delightful to look at as it is to eat. Tender chard leaves and their crunchy stems pair beautifully with caramelized leeks, while a hint of garlic, creamy butter, and zesty lemon bring depth and freshness to every bite. Perfect as a healthy side or a light main, this recipe comes together in just 25 minutes, making it ideal for busy weeknights or an elegant dinner party. With optional crushed red pepper flakes for a touch of heat, this dish is a bold and versatile addition to your recipe collection. Serve it warm and bask in its simple, wholesome goodness.
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Recipe Information
Ingredients
- 1 bunch Rainbow chard
- 2 medium Leeks
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 1 tablespoon Unsalted butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Lemon zest
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Thoroughly wash and dry the rainbow chard. Separate the stems from the leaves. Chop the stems into 1/2-inch pieces and roughly chop the leaves into 2-inch pieces.
Trim the roots and dark green tops off the leeks, leaving only the light green and white parts. Slice them in half lengthwise, then cut them into thin half-moon slices. Rinse thoroughly to remove any dirt or grit.
Peel and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped chard stems and sauté for 2-3 minutes until slightly tender.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the sliced leeks. Cook, stirring occasionally, for 4-5 minutes, or until the leeks become soft and begin to caramelize.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the chopped chard leaves to the skillet along with the butter. Toss everything together and cook for 3-4 minutes, stirring frequently, until the leaves are wilted and tender.
Season the dish with salt, black pepper, and optional crushed red pepper flakes. Stir in the lemon zest for a bright, fresh flavor.
Remove the skillet from the heat and transfer the seared rainbow chard with leeks to a serving dish. Serve immediately as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
