Lemony Braised Leeks and Chard

Adapted from Andrea Hayley-Sankaran

6 cups (about 2 large leeks), chopped
1 tablespoon vegetable oil, for high temperature cooking
1 bunch of chard
Braising Liquid
1 cup water or vegetable stock
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (rice vinegar or white balsamic also okay)
2 tablespoons fresh lemon juice
2 tablespoon grainy mustard, dijon also okay
2 cloves garlic, grated or crushed
1 teaspoon salt, or to taste

Trim the leeks. Cut off the roots. Remove 1-2 outer layers of the leek if it is damaged or dirty. Retain 2 inches of the deep green part and discard or compost the rest (or use it for stock). Slice the remaining leek in half lengthwise, and then chop into 1-inch lengths. Wash the leeks in a large bowl of cold water, swishing them around to loosen any dirt. Rinse and repeat if necessary.

In a small mixing bowl, combine all ingredients for the braising liquid.

Heat a large skillet on medium-high heat. Add vegetable oil and the prepared leeks. Sauté until the leeks turn golden brown. Add the chard and reduce the heat to medium low. Wait a few minutes for the temperature to reduce, then add the prepared braising liquid evenly over the leeks and chard. Stir to remove any stuck bits from the bottom of the pan. Reduce heat to low and cover. Cook for 15 minutes, until the leeks and chard stalks are nice and tender.

To serve: place in a serving dish along with the braising liquid. Serve as a vegetable side with rice, pasta, or a whole grain.