Rainbow Chard and Leek

A photo of sueteed rainbow chard and leek on a plate


  • 1 small bunch of rainbow chard
  • 2 medium leeks
  • 1/4 – 1/3 cup white wine
  • 2 teaspoons lemon juice
  • salt, to taste


This super simple and easy side dish pairs great with just about any main (fish, meat, or veggie meat products).

First, wash the rainbow chard and pat dry (I usually lay mine out on a dish towel to get the excess water off). Remove the leaves from the stems (you can compost the stems or use them in another recipe) and set aside. With the leaks, thinly slice those (you just want the part below the leaves) and set aside.

Get a frying pan and put it on low-medium heat. Add the white wine. Let it heat up a bit but not burn off. Add your leek. Let those cook in the wine for a few minutes. If too much wine has cooked off, add a little more, then add your rainbow chard. Use a wooden, silicone, or plastic spoon to stir around the chard and leek slices. The chard is typically done when it looks wilted. It usually takes about 5 minutes or so. If your frying pan has a glass lid, you can alternately cover this for a few minutes to steam it. Stir again while adding the lemon juice and remove from heat. Add salt to taste.

Makes 2 servings.

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