1 bunch chard

1 Tbsp. extra-virgin olive oil

1-1/2 Tbsp. unsalted butter

1/2 tsp. fine sea salt

1 large leek, halved lengthwise & cut crosswise into 1/4-in-thick slices

Cut stems from chard, then cut stems crosswise into 1/4-in.-thick slices.

Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-in.-thick strips of leaves. Heat butter and oil in a heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 min. Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water).

adapted from Gourmet August 2000 (found on www.epicurious.com)