Ingredients

• 1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
• 1/2 cup pine nuts (2 1/2 ounces)
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1/4 cup golden raisins, finely chopped
• 1 cup water

Instructions

1. Tear chard leaves from stems, then coarsely chop stems and leaves separately.
2. 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.
3. 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.
4. Serve sprinkled with nuts.