Swiss Chard with Raisins and Pine Nuts
- ¼ cup olive oil
- 1 cup water
- 1 medium onion
- ¼ cup golden raisins
- ½ cup pine nuts
- 1 ½ pounds Swiss chard (preferably rainbow or red)
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...