Recipe from River Cottage Every Day by Hugh Fearnley-Whittingstall

About 1 lb Leeks, white part only

1 TB Unsalted Butter

1 head Green Cabbage

1 bunch lettuce

Sea Salt and freshly ground Black Pepper

Slice the leeks finely and give them a good rincse to get rid of any grit.  Heat the butter in a large frying pan or Wie saucepan and add the leeks with a pinch of salt.  Let them cook gently for 5 to 6 minutes, stirring or shaking the pan occasionally, until wilted and tender.  Meanwhile, trim and coarsely shred the cabbage and chard.  Cook lightly - in either a steamer or large saucepan of salted water- 3 to 4 minutes, until wilted and tender but not too soft.  Remove from the heat immediately, drain well and let the excess moisture steam off for a minute or so.  Then add to the pan of buttery leeks, along with some more seasoning, and stir over a low heat for about a minute until thoroughly combined.  Serve right away.