Soak the chard in cool water (use multiple rinses if it’s very dirty), then separate the stems from the leaves. Cut the stems into 1/2” sections and the leaves into 1/2” wide
Heat the wine or water/vinegar combination just until it simmers. Remove from heat and stir in the raisins, then cover and let it sit.
Toast the pine nuts in a heavy skillet over medium heat until lightly brown. Remove to a bowl. In the same skillet, heat the oil just until it shimmers.
Add the onion and sautée just until it starts to brown.
Add the chard stems and continue to sautée until the stems are tender—you may have to lower the heat to keep the onion from getting too brown.
Add the chard leaves and sautée just until they are bright green.
Add the raisins and their liquid and sautée until the chard is cooked to your taste.
Sprinkle with pine nuts and serve warm.
If you don’t eat many leafy greens, this is a great dish for introducing them into your diet: if you start with a mild green, such as chard or spinach, you can gradually train your palate to like the stronger, more bitter greens, such as kale, turnip, and collards. Use just the part of the stems that is not tough/fibrous. For spinach, cook the leaves and stems all at once; for kale, collards, etc., I still recommend separating them. Note that each one will take a different amount of time to cook (spinach and arugula will be done almost instantly while kale and collards will take much longer).
You can use any nuts you have in place of pine nuts—chopped walnuts, pecans, Brazil nuts, or hazelnuts, slivered or sliced almonds.
Use any kind of dried fruit instead of raisins: dried cherries, blueberries, cranberries can be used whole; chop larger dried fruit into smaller pieces—dates, plums, apricots, mango, pineapple....