Ingredients:
1 bunch chard
1 tablespoon butter
1 tablespoon olive oil
½ onion, cut into ¾-inch pieces
2 cloves garlic, minced
1 large radicchio, cored, cut into 1-inch wedges, leaves separated
1 tablespoon red wine vinegar, or more
1½ tablespoons currants (optional)
¼ cup pine nuts, toasted
Directions:
1. Cut ribs from chard; chop crosswise into 1-inch pieces. Slice leaves crosswise into 1-inch strips.
2. Melt butter with oil in a 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.
3. Working in batches, add chard leaves and radicchio, stirring until wilted. Cook, uncovered until the vegetables are tender, stirring often, 8-10 minutes. Stir in 1 tablespoon vinegar and currants, if using. Season with sea salt and freshly ground pepper and more vinegar, if desired.
4. Using a slotted spoon, transfer chard mixture to a bowl. Sprinkle pine nuts over.
Serves 6