Swiss Chard with Golden Raisins and Pine Nuts
1 ½ lbs Swiss chard (preferably rainbow or
red; from 2 bunches)
½ cup pine nuts (2 1/2 ounces)
¼ cup olive oil
1 medium onion, finely chopped
¼ cup golden raisins, finely chopped
½ 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 1/2 to 2 minutes, then transfer with a slotted
spoon to paper towels to drain and season with salt.
- Cook
onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard
stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water
and simmer, covered, until stems are softened, about 3 minutes. Add chard
leaves and simmer, partially covered, stirring occasionally, until leaves are
tender, about 3 minutes. Don’t overcook or it’ll get too limp. Season with salt
and pepper.
- Serve
sprinkled with nuts.
