Treviso and Rainbow Chard Sauté

Ingredients

• 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

Method

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.

Order your Tall Tree organic produce by email, phone or here.