Chard and Caramelized Onions, Pine Nuts, and Raisins

Here's one more chard recipe for anyone with an abundance. This may be my favorite way to prepare chard (and it's one of the few dishes with raisins I'll eat happily).

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Chard and Caramelized Onions, Pine Nuts, and Raisins

I've been cooking this so long, I don't remember where I picked it up and am having trouble finding an original source. I'm going to give a recipe, but know all of this can be fiddled with; amounts and ingredients can be altered and it will still taste good. 

This recipe will serve about 4.

2 T pine nuts

2 T oil, olive is good but not required

1 onion, sliced or chopped

about 1 pound chard

salt and pepper to taste

2 T raisins, I like golden best, despite photo 

1-2 T balsamic vinegar, optional

In a large, deep skillet, toast the pine nuts over medium heat until golden; remove to a bowl and set aside (watch carefully or they may scorch). Place the oil in the pan and add the onions. Lower the heat and cook until golden brown and soft. If they start to burn, lower the heat again and add a tablespoon or so of water to cool things off. 

Prep the chard while the onions are cooking by rinsing well and removing the stalks. Chop the stalks to about 1/2 inch dice. Slice or tear the chard into rough pieces about 2 by 3 inches. Don't worry about water on the chard; it will be just enough for cooking it all perfectly. Add the chard leaves and stalks as well as the raisins and return the heat to medium low. Cook until the stalks are tender about 10-15 minutes. Stir in the vinegar, add salt and pepper and taste for seasoning. Serve immediately.