Creamy sauteed rainbow chard with leeks, garlic & mushroom

Recipe idea

Creamy sauteed rainbow chard with leek, garlic & mushroom

This is a great dish to serve as a side to most main courses or to mix through pasta as a creamy sauce with grilled bacon. Rainbow chard is in the same family as spinach, with a coloured stem and large green leaf.

200g Rainbow chard chopped – including stem
3-4 medium leeks – sliced thinly
2 cloves garlic – chopped
Butter & olive oil

1. Heat the butter and oil together in a frying pan.
2. Add the leeks, garlic and mushrooms and sauté over a medium heat for about 5-10 mins, until softened.
3. Add the chopped chard, cover with a large lid, and allow to wilt for 1 or 2 mins.
4. Stir, season with black pepper, salt (or soy sauce).
5. Add some cream and cook with lid off until the cream has reduced and chard is softened.
6. If you would like some heat you cook add a chopped chili at the start of cooking.

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