Contributed by Laura Pensiero, Hudson Valley Mediterranean
2 bunches (about 2 pounds) red Swiss chard
3 tablespoons olive oil
1 medium onion, thinly sliced
2 ounces pancetta, diced (optional)
1⁄4 cup golden raisins
1⁄4 cup chicken stock, reduced-sodium broth, or water
Salt and freshly ground black pepper
Separate the chard leaves from the stems. Rinse the stems and chop them into ½-inch pieces; set aside. Tear the leaves into large pieces, wash them thoroughly, and spin or pat dry; set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and pancetta and cook, stirring frequently, until the onion is quite soft and slightly browned, about 7 minutes. Add the chard stems and cook for 2 to 3 minutes. Stir in the raisins and cook for another 2 to 3 minutes. Add the chicken stock, cover the skillet, and simmer until the stems have softened, 5 to 7 minutes. Add the chard leaves, season lightly with salt and pepper, and stir to combine.
Cover the skillet and braise for 3 to 4 minutes. When the chard leaves are wilted and most of the liquid has evaporated, it is done.
Serve hot or at room temperature.