Braising—cooking with fat and a small amount of liquid—can help bitter greens lose some of their edge. Adding tangy-sweet balsamic vinegar provides a tasty contrast. Accompany this dish with rice, quinoa, pasta, millet, or your favorite grain.
- coconut oil or extra-virgin olive oil
- onion, sliced into thin half-moons
- Swiss chard, center stems removed and leaves chopped
- radicchio head, cut into sixths and cored
- homemade vegetable broth, store-bought broth, or water
- balsamic vinegar
- Heat oil in a large pan over medium-low heat. Add onion in a single layer and cook, covered, without stirring. Meanwhile, wash and drain chard and radicchio.
- When the onion is lightly browned, add chard and radicchio to pan and cook, covered, just until wilted. Add broth and vinegar so that the vegetables cook in a small amount of liquid. Cook, covered, stirring occasionally, until vegetables are softened. Season to taste with salt and pepper.