Makes 8 servings
3 Tbsp olive oil 2 lb leeks, trimmed, sliced and well washed Salt and ground black pepper 1 lb Swiss chard, chopped 1. Heat oil in large pan over medium heat; add leeks. If using chard stalks, add them, too. Season with salt and pepper. Cover, reduce heat and cook until tender, about 8 minutes. 2. Add chard leaves; cover. Simmer until wilted, about 5 minutes. Serve at once.
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