Vegan From Gourmet, February 2005 Makes 4 servings.
Also try substituting your favorite nut – I like salted pistachios.
1 1/2 lb Swiss chard (preferably rainbow or red) 1/2 cup pine nuts (2 1/2 oz) 1/4 cup olive oil 1 medium 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, 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.
