Swiss Chard with Pinenuts, Raisins and Goat Cheese

Swiss Chard grows like a weed so if you know someone who is cultivating it go by their garden and grab some STAT.
This recipe is easy and so tasty! Great flavour combination. You can easily omit the pesto or goat cheese but with my obsession for all things fromage I found it brought it to the next level.

1 1/2 pounds Swiss chard
1/2 cup pine nuts
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup raisins
1 cup water
1/2 cup of goat cheese (optional)
1/4 cup arugula or basil pesto (optional)

4 servings

Coarsely chop stems and leaves separately. Roughly chop leaves.
Toast nuts on a baking sheet in oven at 375 for 5-8 minutes. Toss at the midway point or until golden.
Cook onion in oil in a medium 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, goat cheese and 1 tablespoon pesto.