1 lb Swiss chard or rapini
1/3 c  Olive oil
1    Onion; chopped
3 cl Garlic; minced
3/4 ts Salt
1/2 ts Pepper
1 pn Hot pepper flakes
1/2 c  Raisins
1 tb Balsamic/red wine vinegar
4 c  Penne
1/3 c  Toasted pine nuts

Separate Swiss chard into ribs and leaves; cut into 1-inch pieces. In large
pot of boiling salted water, cook Swiss chard ribs for 7 minutes. Add
leaves and cook for 3 minutes. Drain and rinse under cold water; drain and
set aside. In large skillet, heat oil over medium heat; cook onion, garlic,
salt, papper and hot pepper flakes for 5 minutes or until softened. Add
Swiss chard, raisins and vinegar; toss together. Keep warm over low heat.
Meanwhile, in large pot of boiling salted water, cook penne for 8 to 10
minutes or until tender but firm; drain and toss with Swiss chard mixture.
Serve garnished with pine nuts.