Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: wash chard, leaving some water clinging to stalks and leaves; set aside. in a large saucepan with a lid, toast the pine nuts over medium-high heat, shaking pan to brown evenly, 2 to 4 minutes. remove from pan; set aside. in same saucepan, heat oil over medium-high. add stalks, and cook until beginning to soften, about 4 minutes. add leaves, raisins, and garlic. cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally. pull lid back slightly, and tilt pan to pour off water. stir in vinegar and pine nuts; season with salt and pepper. serve.

Target recipe: tear chard leaves from stems, then coarsely chopped stem and leaves separately. toast pine nuts in a heavy pot over moderate heat, stirring constantly until golden, about 1.5 to 2 minutes. saute onion in oil for about 1 minute, then add chard stems and cook, stirring occasionally for 2 minute. add raisins and 1/2 cup of water and simmer, covered, until stems are softened, about 3 minutes. add chard leaves and remaining 1/2 cup of water and simmer, partially covered until leaves are tender, about 3 minutes. serve immediately.