Eosinophilic Esophagitis Friendly Chard & Leek Sauté
Total time25 min
Prep time10 min
Cook time15 min
5.0(19)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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