Sweet And Tart Rainbow Chard And Radicchio Salad

2 lbs rainbow chard
2 Tbsp butter
2 Tbsp olive oil
1 medium onion, sliced thin
4 garlic cloves, minced
2 heads radicchio, cored and cut into thin wedges
2 Tbsp red wine vinegar
3 Tbsp golden raisins
1/4 cup toasted pine nuts

Cut the ribs from the chard, trim off the ends, then chop into small pieces.
Cut the chard leaves crosswise into strips.
Rinse, drain well, and set aside.
In a large pot over medium heat, melt butter with oil, then add onion and garlic, and stir, cooking until onion is softened slightly.
Add the cleaned chard ribs only, cover and cook until tender, about 5 or 6 minutes.
Then add a handful of chard leaves and cut up radicchio, stirring, and cook 1 or 2 minutes until wilted.
Continue until all chard and radicchio is added and wilted.
Continue to cook uncovered until the vegetables are tender, stirring often, about 6 to 8 minutes.
Add the vinegar, stir, then add the raisins and stir again.
Heat through, taste and add more salt, pepper, and more vinegar, if desired.
To serve, use a slotted spoon to drain excess liquid, and serve on plates or in bowls alongside your main dish.