Swiss Chard with Golden Raisins and Pine Nuts
1 Ĺ lbs Swiss chard (preferably rainbow or red; from 2 bunches)
Ĺ cup pine nuts (2 1/2 ounces)
ľ cup olive oil
1 medium onion, finely chopped
ľ cup golden raisins, finely chopped
Ĺ 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. Donít overcook or itíll get too limp. Season with salt and pepper.
- Serve sprinkled with nuts.