Braised Leeks and Chard

INGREDIENTS
2    tablespoons butter
2    teaspoons mustard seeds
2    cups finely sliced leeks (2 medium)
¼   cup dry white table wine
¼   cup low sodium  broth
1    tablespoon Worcestershire sauce
4    cups chopped chard leaves (1 bunch)

METHOD

In a large skillet, melt the butter over medium-high heat and add the mustard seeds. When they begin to pop, add the leeks and cook for 2 minutes, stirring occasionally. Add the wine and cook until it evaporates, stirring. Add the broth and Worcestershire sauce to the skillet, stirring occasionally for 4 minutes or until the leeks are tender. Add the chard and stir until the chard is well wilted, about 2 to 3 minutes. Serve immediately as a side dish.

From a recipe found in Cooking Light magazine