Swiss Chard with Raisins and Pine Nuts

This is a great way to prepare Swiss chard, which can sometimes be a little bitter for some people.  The raisins add some sweetness and the pine nuts give it a nice nutty flavor. This would be a perfect side dish to add for Thanksgiving this year!

Adapted from Epicurious: http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/fallfavorites/recipes/food/views/Swiss-Chard-with-Raisins-and-Pine-Nuts-231509#ixzz2CQIYzNtk

Ingredients:

• 1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
• 1/2 cup raw pine nuts (2 1/2 ounces)
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1/4 cup golden raisins, finely chopped
• 1 cup water

Directions:

Tear the chard leaves from the stems, then coarsely chop the stems and leaves separately.

Toast nuts in an cast iron pan over moderate-low heat, stirring constantly, until golden -1 1/2 to 2 minutes.  Transfer with a slotted spoon to paper towels and season with salt.

Saute the onion with the oil on medium heat, stirring occasionally – about 2 minutes. Then add chard stems and cook, stirring occasionally for about 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened - about 5 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered.  Stir occasionally, until leaves are tender - about about 3 minutes. Season with salt and pepper.

Sprinkle with the pine nuts and serve!