Swiss chard, also called just chard, comes in a several varieties including white, which has bright, silvery stalks; ruby, which has deep red stalks and veins; and a multicolored, which has red, pink, purple, orange and white stalks.

All the varieties have dark-green leaves, sometimes as big as dinner plates. Chard is available year-round but its peak is late summer and early fall.

Use whatever variety is available in this recipe for Swiss chard with caramelized onions and pine nuts. This colorful side dish gets its inspiration from the Catalonia regions of Spain and goes well with grilled meat, fish, poultry or slices of grilled polenta.

When purchasing Swiss chard, buy bunches with crisp, shiny leaves and tender stalks. Avoid chard that is yellowed, wilted or ratty looking with a lot of torn leaves.

Chard is highly perishable so use it within three to four days of purchase. Store it loosely wrapped in a plastic bag in the coldest part of the refrigerator. Wash just before cooking.

Swiss chard can be sautéed, steamed or braised with a bit of liquid. The stalks take longer to cook than the leaves, so it's best to separate them.

Swiss chard with caramelized onions

and pine nuts

2 tablespoons pine nuts

1 tablespoon extra-virgin olive oil

1 large sweet onion, coarsely chopped

1 bunch Swiss chard (about 1 pound), washed, leaves and stalks separated

2 tablespoons golden raisins

2 tablespoons balsamic vinegar

1/4 teaspoon salt

Freshly ground pepper, to taste

In a large deep frying pan or Dutch oven, toast pine nuts over low heat, stirring frequently, until golden brown, about 3 minutes. Transfer to a plate and set aside to cool.

In the same pan, heat oil over medium-low heat. Add onions and cook, stirring occasionally, until golden brown and very soft, 9 to 12 minutes.

Meanwhile cut chard stalks into sticks 1/4 inch wide and 2 inches long. Tear leaves into 2-inch pieces.

Add stalks and golden raisins to caramelized onions and cook, stirring occasionally, until the stalk are tender, 10 to 15 minutes.

Add leaves and vinegar. Continue cooking until the leaves are very wilted and tender, about 5 minutes longer. Season with salt and pepper. Transfer to a serving dish and top with the reserved pine nuts.

Makes 4 servings.