Rainbow Chard And Radicchio Sauté

1. 1

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

2. 2

   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.

3. 3

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

4. 4

   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).

* Per serving · 4 servings · Values may vary.

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