I found the most beautiful rainbow chard and baby leeks at the farmer's market and decided to come up with a recipe that featured both. It's excellent served as a side dish, but it's equally good into an omelet.
I was so taken by the beauty of my rainbow chard, I forgot to take a number of the prep photos for this recipe, but be sure to wash the produce well and spin it pretty dry in a salad spinner (I think I use mine just about every day!). This recipe involves a lot of chopping too, but a good sharp chef's knife will make fast work of it.
Start with a bunch of swiss chard, stems and leaves separated. Cut the tender leaves into ribbons and chop the stems into 1/2-inch lengths - you can see how I separate the stems from the leaves here in my recipe for Swiss Chard with Bacon and Garlic.
In a large skillet, saute 4 stips of thick bacon, cut into small pieces (called "lardon" in the biz). When the bacon is done just the way you like it, remove it from the skillet, but leave all the drippings in the pan.
Over medium heat, saute the chopped chard stems with a pinch of kosher salt in the bacon drippings until softened, about 4 minutes.
Add the leek rings with another pinch of kosher salt (be sure to wash well - leeks can have a lot of sandy grit hiding between the leaves). Saute for another 4 or 5 minutes until the rings have separated and become tender.
Add the chard leaves that have been cut into ribbons. Stir for about a minute until the leaves wilt.
Return the cooked bacon to the pan.
Add a tablespoon of sriracha....
And 1/4 teaspoon of red wine vinegar. Stir until mixed well and serve.
Spicy Leeks and Swiss Chard
makes 4 servings
4 slices thick cut bacon, cut into lardon (small strips)
swiss or rainbow chard, (12 leaves about 8 inches in length), stems and leaves chopped separately
4 baby leeks (about 1/2-inch in diameter), cut into 1/4-inch rings
kosher salt to taste
1/2 teaspoon red wine vinegar
1 tablespoon sriracha
In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.
Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes.
Add the sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings.
Add chard leaves that have been cut into ribbons; stir for about a minute until the leaves wilt.
Return cooked bacon to the pan; add sriracha and red wine vinegar and stir well. Serve immediately.