Radicchio, Chard & Onions

Rainbow Chard and Radicchio Sauté

2 lbs. rainbow chard (3 to 4 medium bunches)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 medium onion, cut into 3/4-inch pieces
4 garlic cloves, minced
1 lb. radicchio (about 2 large heads), cored, cut into 1-inch wedges, leaves separated (about 8 cups)
2 tablespoons (or more) red wine vinegar
3 tablespoons currants (optional)
¼ cup pine nuts, toasted

1. Cut ribs from chard; chop crosswise into 1-inch pieces (about 4 cups). Slice leaves crosswise into 1-inch strips (about 16 cups).
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.
3. Using slotted spoon, transfer chard mixture to bowl. Sprinkle pine nuts over.
 

What a surprise--I actually liked the bitter radicchio when the bitterness was offset by the raisins and vinegar. Definitely a keeper and will probably use up the rest of the radicchio the same way. I did halve the recipe--but not the currants and vinegar.