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Rainbow Chard and Radicchio Salad

28 May

Serves 5

1-2 bunches chard
1 Tbs. butter
1 Tbs. olive oil
1 medium onion, cut into 3/4 inch pieces
2 cloves garlic, minced
1-2 heads radicchio, cored, cut into 1 inch wedges, leaves separated (about 4 cups)
1 Tbs. red wine vinegar (or more)
2 Tbs. currants (optional)
1/4 c. pine nuts, toasted

1. Cut ribs from chard and cut crosswise into 1-inch pieces. Slice leaves lengthwise into 1-inch strips.

2. Melt butter with oil in a large pot over medium heat. Add onion and garlic; cook onion until it is tender, stirring occasionally, about 4 minutes. Add chard ribs; cover and cook until tender, about 6 minutes more. Working in batches, add the chard leaves and radicchio to the pot, stirring until wilted. Cook, uncovered, until vegetables are tender, stirring often, 8-10 minutes. Stir in vinegar and currants, if desired. Season with salt and pepper and add more vinegar to taste, if desired.

3. Using a slotted spoon, transfer chard mixture to a bowl or serving platter. Sprinkle with pine nuts and serve.

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