Rainbow Chard and Radicchio Sauté

Ingredients for Rainbow Chard and Radicchio Sauté

• 900g rainbow chard (3 to 4 medium bunches)

• 2 tablespoons (1/4 stick) butter

• 2 tablespoons olive oil

• 1 medium onion, cut into 3/4-inch pieces

• 4 garlic cloves, minced

• 450g radicchio (about 2 large heads), cored, cut into 1-inch wedges, leaves separated (about 1925ml )

• 2 tablespoons (or more) red wine vinegar

• 3 tablespoons currants (optional)

• 40g pine nuts, toasted

Cut ribs from chard; chop crosswise into 1-inch pieces (about 4 cups). Slice leaves crosswise into 1-inch strips (about 3850ml ).

Melt butter with oil in large pot over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally, about 4 minutes. Add chard ribs; cover and cook until tender, about 6 minutes. Working in batches, add chard leaves and radicchio, stirring until wilted. Cook uncovered until vegetables are tender, stirring often, 8 to 10 minutes. Stir in 2 tablespoons vinegar and currants, if desired. Season with salt and pepper and more vinegar, if desired.

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

The general rule is red with meat and white with fish, but Pinot Noir is a light red wine and salmon is a rich fish, so it works. We like the earthy, fruity GAINEY VINEYARD 2007 PINOT NOIR Ccalifornia, $48).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.