Eating fruits and vegetables is just as important as being physically active. Here is a tasty recipe for sautéed chard and leeks – both vegetables that are similar to lettuce and spinach.  

Sauteed Chard and Leeks 

Makes: 6 servings

Ingredients:

• 2 large bunches of Rainbow or Swiss chard
• 2 leeks, white and light green part only, halved lengthwise, sliced crosswise ¼-inch thick
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 ½ teaspoons ground cumin
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt, divided Freshly ground black pepper

Instructions:

1.Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs into 1/4-inch pieces. Stack chard leaves together, roll them up lengthwise to form a cylinder and cut into ½-inch strips.

2.Heat oil in a large skillet on medium heat. Add the leeks and cook, stirring occasionally until leek soften and begin to brown about 10 to 12 minutes.

3.Add stems, garlic, cumin and cook for 3 minutes. Add leaves, 2 tablespoons of water, stir and cover with a lid. Reduce heat to medium-low and cook until tender 4 to 6 minutes, stirring occasionally. Uncover and cook for another 2 minutes to evaporated remaining water. Stir in lemon juice and season with ¼ teaspoon salt and ground black pepper. 

Chef’s tips: When using dark leafy greens be sure to wash the well as their deep leaves collect dirt.