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Swiss Chard with Raisins and Pine Nuts

['1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)', '1/2 cup 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']

Tear chard leaves from stems, then coarsely chop stems and leaves separately.
Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
Serve sprinkled with nuts.

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