Swiss Chard with Raisins and Pine Nuts

Directions

1. 1.

   Tear chard leaves from stems, then coarsely chop stems and leaves separately.

2. 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. 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. 4.

   Serve sprinkled with nuts.