Treviso and Rainbow Chard Sauté
Rainbow Chard (4 Bunches) ‡
Butter (150 g) ‡
Olive Oil (2 tbsp)
Onion, chopped (1 pc) ‡
Garlic, minced (4 cloves) ‡
Endive Treviso, diced and separated (2 heads) ‡
Apple Cider Vinegar, (3 tbsp) ‡
Star Fruit, chopped (1 pc) ‡
Pine Nuts, Toasted (1/4 cup)
‡: available in Tall Tree Organic Subscription
Cut ribs from chard; chop crosswise into 1-inch pieces and slice the leaves crosswise into 1-inch strips.
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 until vegetables are tender, stirring often, 8 to 10 minutes.
Stir in 3 tablespoons vinegar and starfruit.
Season with salt and pepper and more vinegar, if desired.
Transfer chard mixture to bowl and dress with pine nuts.