RAINBOW CHARD AND RADICCHIO SAUTé

facebook share image   twitter share image   pinterest share image   E-Mail share image



Rainbow Chard and Radicchio Sauté image

Provided by Jill Silverman Hough

Time 45m

Yield Makes 8 to 10 servings

Number Of Ingredients 9

2 pounds 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
1 pound radicchio (about 2 large heads), cored, cut into 1-inch wedges, leaves separated (about 8 cups)
2 tablespoons (or more) red wine vinegar
3 tablespoons currants (optional)
1/4 cup pine nuts, toasted

Steps:

  • Cut ribs from chard; chop crosswise into 1-inch pieces (about 4 cups). Slice leaves crosswise into 1-inch strips (about 16 cups).
  • 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).

There are no comments yet!