Sautéed Swiss Chard with Raisins and Pine Nuts

2 bunches (1½ lbs) Swiss chard, stalks cut crosswise into 1” pieces, leaves torn into 2” pieces (keep stalks and leaves separate)
2 Tbsp. pinenuts
2 Tbsp. olive oil
1/3 cup golden raisins
2 cloves garlic, minced
1 Tbsp. balsamic vinegar
sea salt
black pepper, freshly cracked

Wash chard, leaving some water clinging to stalks and leaves; set aside. In a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2-4 minutes. Remove from pan; set aside.

In same saucepan, heat oil over medium-high. Add stalks, and cook until beginning to soften, about 4 minutes. Add leaves, raisins, and garlic.

Cover, reduce heat to medium-low, and cook until tender, 6-10 minutes, stirring occasionally.

Pull lid back slightly, and tilt pan to pour off water. Stir in vinegar and pine nuts; season with salt and pepper. Serve.

Makes 4 servings.