1 1/2 pounds Bright Lights chard, leaves reserved for another use, stems cut into 1/4-inch dice (2 cups)
1/2 cup finely chopped sweet onion, such as Vidalia
Salt and freshly ground pepper
1/2 cup golden raisins
3 tablespoons cider vinegar
1 tablespoon honey
1/4 cup chopped mint
Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until softened. Add the chard stems and onion, season with salt and pepper and cook until the onion softens, about 4 minutes. Stir in the raisins, vinegar, honey and half of the mint. Cover and cook until the chard is crisp-tender, about 1 minute longer. Transfer to a bowl and let cool, then mix in the remaining mint.
