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Serves 4 people.
3 Tbs. Unsalted Butter or Vegetable Oil
2 Shallots, minced
2 Large Leeks, white parts only, washed and thinly sliced
4 Cups Swiss Chard, cleaned, veins removed, coarsely chopped
2 Cups Baby Spinach, washed and spun dry
¾ Cup Apple Cider
Salt and freshly Ground Black Pepper
METHOD:
In large sauté pan over medium heat, melt unsalted butter. Add in the shallots and leeks and cook gently for 10 minutes without browning.
Add in the chard and the spinach, cover and allow to steam for 2 minutes. Uncover, stir well and continue to cook allowing moisture to evaporate.
Deglaze pan over high heat with the Apple Cider. Season with salt and pepper.
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