Swiss Chard with Olives and Raisins

• 3/4 pound (about 1/2 large bunch) Swiss chard, washed well and drained
• 1/2 onion, chopped fine
• 1 tablespoon olive oil
• 1/4 cup water
• 2 tablespoons golden raisins, chopped fine
• Salt
• 6 kalamata or other large brine-cured black olives, pitted and chopped fine

1. Cut stems and thick center ribs from Swiss chard leaves.
2. Discard center ribs and chop coarse stems and leaves separately.
3. In a 9-inch heavy skillet cook onion in oil over moderate heat, stirring, until softened.
4. Add stems, 2 tablespoons water, raisins, and salt, to taste, and cook, covered, over moderately low heat until stems are softened, about 5 minutes.
5. Add leaves, olives, and remaining 2 tablespoons water and cook, covered, over moderate heat until leaves are wilted, about 3 minutes.
6. Remove lid and cook, stirring occasionally, until most of liquid is evaporated and leaves are tender.

swiss chard, onion, olive oil, water, golden raisins, salt, brinecured black olives

Taken from www.foodnetwork.com/recipes/swiss-chard-with-olives-and-raisins.html (may not work)