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Tear chard leaves from stems, then coarsely chop stems and leaves separately.
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Heat oil in a heavy pot over medium heat, and then sauté onion, stirring occasionally, 1 minute.
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Add chard stems and cook, stirring occasionally, 2 minutes.
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Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes.
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Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes.
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Season with salt and pepper.