Trim the leeks. Retain 2 inches of the deep green part and discard or compost the rest (or use it for stock). Cut off the roots. Remove 1-2 outer layers of the leek if it is damaged or dirty. Slice the remaining leek in half lengthwise, and then chop into 1-inch lengths. Wash the leeks in a large bowl of cold water, swishing them around to loosen any dirt. Rinse and repeat if necessary. Scoop the prepared leeks from the water with your hands or a slotted spoon to avoid disturbing the dirt, which will have settled on the bottom of the bowl. Place leeks on a clean tea towel to air dry a little before using.
Chop the Swiss chard into 1-inch pieces and use the same bowl (with new water) to wash it. This time you can keep the chard in the bowl until it’s time to include it in the recipe.
In a small mixing bowl, combine all ingredients for the braising liquid.
Make the braised leeks and green chard
Heat a large skillet on medium-high heat. Add vegetable oil and the prepared leeks. Sauté until the leeks turn golden brown. Scoop the chard from the water and add it to the skillet. Reduce the heat to medium low. Wait a few minutes for the temperature to reduce, then add the prepared braising liquid evenly over the leeks and chard. Stir to remove any stuck bits from the bottom of the pan. Reduce heat to low and cover. Cook for 15 minutes, until the leeks and chard stalks are nice and tender.
Place in a serving dish along with the braising liquid. Serve as a vegetable side with rice, pasta, or a whole grain. Enjoy the braised leeks and chard as one element of a nutritious healing bowl.