Rainbow Swiss Chard with Raisins and Pine Nuts
- 1 1/2 pounds Rainbow or Red Swiss chard
- 1/2 cup pine nuts (2 1/2 ounces)
- 1/4 cup olive oil
- 1 medium torpedo or regular onion, finely chopped
- 1/4 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 1/2 to 2 minutes, and 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 remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper. Serve sprinkled with nuts.