Ingredients

• 2 large, heads radicchio cored, cut into 1-inch wedges, leaves seperated
• 2 tbsp butter
• 2 tbsp olive oil
• 1 medium brown onion cut into 3/4 inch pieces
• 4 garlic cloves minced
• 2 tbsp red wine vinegar
• 5 tbsp currants
• 1/2 cup pine nuts toasted

Method

1. Melt butter and oil in a large pot over medium heat.
2. Add onion and garlic; cook until onion is tender, stirring occasionally, about 4 minutes.
3. Working in batches, add radicchio, stirring until wilted.
4. Cook uncovered until tender, stirring often, 8 to 10 minutes.
5. Stir in vinegar and currants. Season with salt and pepper and more vinegar if required.
6. Using slotted spoon, transfer mixture to bowl.
7. Toast pine nuts in a separate pan over medium heat and sprinkle over radicchio.
8. Enjoy!