1 ½ lbs Swiss chard (from 2 bunches)
½ cup pine nuts
¼ cup olive oil
1 medium onion, finely chopped
¼ cup golden raisins, finely chopped
1 cup water
Tear chard leaves from stems, then coarsely chop stems and leaves separately.
Toast nuts in oil in a wide 6- to 8- quart heavy pot over moderate heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
Cook onion in iol remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and ½ cup of water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining ½ cup of water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt pepper.
Sprinkle with pine nuts.
Makes 4 servings.