2 tablespoons olive oil
3 medium leeks
2 medium cloves garlic
4-5 medium summer squash, sliced lengthwise and cut into ¼-inch pieces
1 bunch chard, stems removed and leaves cut into thin ribbons
Salt & Pepper
Heat olive oil in a pan over medium heat.
Add leeks and a pinch of salt and pepper; sauté until leeks just begin to soften, about 2 minutes.
Add garlic, squash and chard and continue cooking for 2 minutes, stirring occasionally.
Add another pinch of salt and cover pan.
Cook until squash is tender and chard has wilted, about 2-3 minutes.