Directions

1Heat 3 T of oil in a large skillet over medium-high heat. Add the onion; cook, stirring occasionally until gold, about 5 minutes. Stir in the garlic and cook for 2-3 more minutes.

2 Add the chard in batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing), and keep the pan covered between catches. When all the chard is added and the leaves are wilted, stir in the raisins, pine nuts, lemon juice, and the remaining T of oil. Season with salt and pepper to taste.