Swiss Chard with Carmelized Onions, Raisins, and Pine Nuts
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped
1 bunch swiss chard, about a pound, washed, leaves and stalks separated
(pull leaves off the stalks by folding together along stalk and pull the stalk
away like pulling a zipper)
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1/4 teaspoon salt
ground black pepper to taste
Toast the pine nuts until golden brown; set aside to cool.
In a large deep skillet or a Dutch oven heat the oil over medium-low heat,
add the onions and cook them until golden brown and very soft, stirring
from time to time, for about 10 minutes.
While the onions are cooking, cut the chard stalks into strips 2 inches long
by 1/4 inch wide and tear the leaves into 2-inch pieces.
Add the chard stalks and raisins to the onions and cook them until the
stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks
are cooking. Once tender add the leaves and vinegar, toss all about to
coat the leaves with the oil, and cook about 5 minutes or until the leaves
are wilted and tender. Season with salt and pepper, transfer to a serving
dish and top with the reserved pine nuts.