Swiss Chard Sicilian-Style

Cut center ribs and stems from Swiss chard leaves. Cut ribs and stems into 1/2-inch pieces; set aside. Cut leaves into 2-inch pieces; transfer to colander to drain well.

In 7- to 8-quart Dutch oven, heat oil on medium until hot. Add onion and chard ribs and stems, and cook 7 to 9 minutes or until tender, stirring occasionally. Add drained chard leaves, golden raisins, and 1/4 teaspoon salt; cover and cook 2 to 3 minutes or until leaves are tender. Remove Dutch oven from heat; stir in pine nuts.