Swiss Chard with Raisins and Pine Nuts

How many of you out there like chard? My guess is not the majority. I used to not even know what chard was before last year. After joining a food co-op, I received it monthly and had to figure out what to do with it. I have to admit, I wasn't too crazy about it at first. But then I came across this recipe on Epicurious with raisins and pine nuts, and it doesn't just make it bearable, it makes it tasty! This is a good recipe all on its own. I made a few changes by cutting out some of the oil and increasing the amount of raisins and pine nuts. I had to share it with you, especially if you also wonder what to do with this leafy green. Without further ado, here it is: 

Swiss Chard with Raisins and Pine Nuts 

Makes about four servings 

 1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches) 

3/4 cup pine nuts or slice almonds

2-3 tablespoons extra virgin olive oil 

1 medium onion, finely chopped 

1/2 cup golden raisins, finely chopped (can also use regular)

1 cup water 

Submerge chard into a big bowl of water. Swirl around to get rid of any dirt. Pat dry. Tear chard leaves from stems, then coarsely chop stems and leaves separately. 

Toast nuts a dry 6- to 8-quart heavy pot over medium heat, stirring frequently, until golden, about 3 minutes, then transfer to a bowl. 

Heat oil in pot and add onion, stirring occasionally for 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 pine nuts.