1. Tear Swiss Chard leaves into medium pieces. 2. In large saute pan, heat olive oil over medium heat. 3. Stir red onion in and saute for about 5 minutes or until the red onion slices are soft. 4. Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts. 5. Add swiss chard, give it a couple of stirs to incorporate it with the other ingredients. If you are using the spinach, add it at this point instead of the Swiss Chard. 6. Add water and cover the pan so the swiss chard will wilt. Usually takes about 3 to 4 minutes for this to happen. Even if you are using the spinach that you have cooked, cooled and strained of extra water - DON'T SKIP THIS STEP WITH YOUR PRE-COOKED, STRAINED SPINACH - if you skip this with your spinach, the texture will be "gummy." Trust me - I tried it. 7. Put individual servings on plates, use salt and pepper to your taste and then, (my favorite part) - sprinkle with balsamic vinegar or red wine vinegar. ---------------------------------------------------------------------------
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