Swiss chard with raisins and almonds

This was pretty good. I made it with what we had on hand, pecans instead of almonds, and regular old thompson seedless raisins. Used 2 weeks' worth of chard, which I'm sure was less than 2 lbs. Needs salt, of course. This was the recipe in our weekly CSA newsletter.

Swiss chard with raisins and almonds
Gourmet, February 2008

½ large onion, sliced lengthwise, 1/4 inch thick (1 cup)
2½ tablespoons extra-virgin olive oil, divided
¼ teaspoon Spanish smoked paprika
2 lb Swiss chard, center ribs discarded and leaves coarsely chopped
½ cup golden raisins
½ cup water
¼ cup coarsely chopped almonds with skins

Cook onion with ¼ teaspoon salt in 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat, stirring, until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook, covered, stirring occasionally, until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining ½ tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until golden, 3 to 5 minutes. Sprinkle almonds over chard.

Makes 4 servings.