Steamed Greens with Caramelized Leeks
30 minutes or fewer
Make this dish at the start of the evening, and leave it in the pan to be reheated when you’re ready to eat.
- 1 Tbs. olive oil
- 2 large leeks, white parts only, thinly sliced (1½ cups)
- 1 bunch Swiss chard, collard greens, or beet tops (12 oz.), tough veins removed, coarsely chopped
- 1 clove garlic, minced (1 tsp.)
Heat oil in large skillet over medium heat. Add leeks, and sauté 5 minutes, or until soft. Reduce heat to low; add Swiss chard and garlic. Cover pan, and steam greens 7 to 9 minutes, or until wilted and tender.