Sauteed Rainbow Chard

You can substitute any leafy green vegetable. Try kale or collard greens.

1 bunch rainbow chard
1 tablespoon extra virgin olive oil
1 leek, washed thoroughly, white part minced
2-3 tablespoons water or vegetable broth
splash of vinegar (I like Ume Plum vinegar)

Wash rainbow chard thoroughly.  Drain and chop into bite size pieces.  Heat olive oil in pan and saute leek 3-4 minutes. Toss in chard.  Add a few tablespoons of water or vegetable broth and cover the pan.  Cook until just tender, but still bright colored, about 4-5 minutes. Do not overcook. Add splash of vinegar and serve.

This printable recipe is from Jeanette's Healthy Living.