1 bunch (about 1 pound) Swiss chard, any variety
2 tablespoons olive oil
3 tablespoons minced shallots
grated zest of 1 lemon
¼ cup raisins
½ cup toasted pine nuts
kosher salt and freshly ground pepper
Rinse the chard and cut the ribs off the leaves. Cut the ribs into ½ inch dice and set aside. Stack the leaves and cut them into ½ inch strips. Set the leaves aside separately.
Heat the olive oil oil over medium heat in a large, heavy pot or large, deep skillet (preferably nonstick) with a tight-fitting lid. Add the shallots and chard ribs and cook, uncovered, until soft, about 5 minutes.
Add the chard leaves and cook, stirring frequently, about 1 minute. Add 2 tablespoons of water, most of the lemon zest, and the raisins. Cover the pot and cook, stirring occasionally, until the chard is tender and the water has almost evaporated, 4 to 8 minutes. If the water evaporates before the chard is tender, add an additional splash of water.
Remove the pt from the heat. Stir in the pine nuts, and season the chard with salt and pepper to taste. Serve immediately garnished with the remaining lemon zest.