Low Sodium Chard & Leek Sauté

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium leeks (white and light green parts only), halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
1 large bunch rainbow chard (about 12 oz), stems and leaves separated, stems thinly sliced and leaves roughly chopped
¼ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Heat the olive oil in a large skillet over medium heat until shimmering.
2
Add the leeks and chard stems to the skillet with a pinch of salt. Cook, stirring occasionally, until the leeks are softened and translucent and the chard stems are just tender, about 6–8 minutes.

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