Rainbow Chard and Radicchio Sauté

A vibrant and nutritious sauté combining colorful rainbow chard and radicchio, enhanced with garlic, onions, and toasted pine nuts. This elegant side dish balances earthy greens with subtle bitter notes from the radicchio.

6 servings

32 min

Published October 4, 2025

Ingredients

•2 pounds rainbow chard
•2 tablespoons butter
•2 tablespoons olive oil
•1 medium onion
•4 cloves garlic
•1 pound radicchio
•2 tablespoons red wine vinegar
•3 tablespoons currants
•¼ cup pine nuts
•toasted

Cooking Instructions

1.
Cut ribs from chard; chop crosswise into 1-inch pieces (about 4 cups). Slice leaves crosswise into 1-inch strips (about 16 cups).
10 min
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. Add chard ribs; cover and cook until tender, about 6 minutes. Working in batches, add chard leaves and radicchio, stirring until wilted. Cook uncovered until vegetables are tender, stirring often, 8 to 10 minutes. Stir in 2 tablespoons vinegar and currants, if desired. Season with salt and pepper and more vinegar, if desired.
20 min
3.
Using slotted spoon, transfer chard mixture to bowl. Sprinkle pine nuts over.
2 min
4.
The general rule is red with meat and white with fish, but Pinot Noir is a light red wine and salmon is a rich fish, so it works. We like the earthy, fruity GAINEY VINEYARD 2007 PINOT NOIR Ccalifornia, $48).

Cooking Instructions

Cut ribs from chard; chop crosswise into 1-inch pieces (about 4 cups). Slice leaves crosswise into 1-inch strips (about 16 cups).

10 min

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 wilted. Cook uncovered until vegetables are tender, stirring often, 8 to 10 minutes. Stir in 2 tablespoons vinegar and currants, if desired. Season with salt and pepper and more vinegar, if desired.

20 min

Using slotted spoon, transfer chard mixture to bowl. Sprinkle pine nuts over.

2 min

The general rule is red with meat and white with fish, but Pinot Noir is a light red wine and salmon is a rich fish, so it works. We like the earthy, fruity GAINEY VINEYARD 2007 PINOT NOIR Ccalifornia, $48).