Makes 8 servings
 
3 Tbsp. olive oil
2 lbs. leeks, well washed and sliced
1 lb. Swiss chard, chopped
 
1.  Heat oil in large pan over medium heat; add leeks and chard stalks.  Season with salt and pepper.  Cover, reduce heat and cook until tender, about 8 minutes.
2.  Add chard leaves; cover.  Simmer until wilted, about 5 minutes.  Serve at once.