Swiss Chard with Capers and Parmesan cheese

You can replace swiss chard with almost any green and have a great side dish for any meal, try with Kale, spinach or even mustard greens.

1 tbl olive oil

1 leek trimmed, halved, rinsed and thinly sliced

1 garlic clove, peeled and thinly sliced

1 bunch Swiss chard, leaves removed and torn and stems trimmed and thinly sliced

kosher salt

1 tbl capers, drained and chopped

1/2 lemon, juiced

Parmesan cheese to taste

In a medium sauté pan, heat olive oil over medium heat. Add the sliced leeks, garlic, and sliced swiss chard stems and a good pinch of salt and let cook stirring occasionally until the leeks are softened, and swiss chard stems still have a bit of bite to them, about 2-3 minutes. Add the torn swiss chard leaves in batches along with a pinch of kosher salt for each batch and let them wilt slightly between additions. When wilted and combined, add the capers and lemon juice and stir to combine. Turn off the heat and add parmesan cheese to taste.