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Treviso and Rainbow Chard Sauté

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


Serves 2

  1. Cut ribs from chard; chop crosswise into 1-inch pieces and slice the leaves crosswise into 1-inch strips.

  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.

  3. 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.

  4. Stir in 3 tablespoons vinegar and starfruit.

  5. Season with salt and pepper and more vinegar, if desired.

  6. Transfer chard mixture to bowl and dress with pine nuts.

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