Rainbow Chard & Radicchio Saute

Rainbow Chard & Radicchio Saute

1 bunch chard
1 tbsp butter
1 tbsp olive oil
½ onion, cut into ¾-inch pieces
2 cloves garlic, minced
1 large radicchio, cored, cut into 1” wedges, leaves separated
1 tbsp red wine vinegar, or more
1½ tbsp currants (optional)
¼ cup pine nuts, toasted
Cut ribs from chard; chop crosswise into 1” pieces. Slice leaves crosswise into 1” strips.

Melt butter with oil in a large pot over medium heat. Add onion & garlic, cook until onion is tender, stirring occasionally, about 4 min. Add chard ribs; cover & cook until tender, about 6 min.

Working in batches, add chard leaves & radicchio, stirring until wilted. Cook, uncovered until the vegetables are tender, stirring often, 8-10 min. Stir in 1 tbsp vinegar & currants, if using. Season with sea salt & freshly ground pepper & more vinegar, if desired.

Using a slotted spoon, transfer chard mixture to a bowl. Sprinkle pine nuts over to serve.


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