1 bunch Red Dog rainbow chard
1 leek, halved lengthwise and cut crosswise into ¼ inch slices
1/2 tablespoon butter
1 1/4 tablespoons olive or sunflower oil
⅓ cup toasted walnuts, pecans or pine nuts (toasted in a dry skillet for a few minutes, watch closely so as not to burn)
1/4 teaspoon salt
Freshly ground pepper to taste
Juice from 1/4 lemon

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into ¼-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.

Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)