Rainbow Chard & Beans

Rainbow Chard & Beans

1 bunch swiss chard (rainbow kind)
1 leek
2 cloves garlic
1-2 cans kidney beans (optional)
sea salt
rosemary
olive oil

Separate stems from chard leaves and chop both separately and put them aside. Slice leek horizontally to form little circular pieces. Mince garlic or use a garlic press.

Begin by sautéing the chard stems and leeks in olive oil in a large pan. Add some sea salt and rosemary to taste. As the leeks begin to soften, add in the garlic and continue sautéing. If you are adding the beans, add them in (rinsed and drained). Once the leeks and chard stems are somewhat soft, add in the chopped leaves. You may need to add a few splashes of water to the pan if the bottom is getting dry, but don’t overdo it or it will get too watery. Continue cooking until leaves are wilted.