1. Tear chard leaves from stems, then coarsely chopped stem and leaves separately. 2. Toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes. 3. Saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute. 4. Add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes. 5. Add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
