Spanish Rainbow Chard with Currants & Pine Nuts

3/4 cup Currants
or Golden Raisins
1/2 cup Sherry wine
6 bunches Rainbow Swiss Chard
1 large Onions
peeled and julienne
6 cloves Garlic
finely chopped
3/4 cup Pine Nuts
2 tsp Smoky Paprika
2 tsp Paprika
3/4 cup Olive oil
Lemon juice
to taste
Salt and pepper
to taste
Soak the currants in the sherry and set aside.
To prepare the chard: Strip the leaves from the stems and reserve both the stems and leaves. Wash both parts in cold water. Chop some of the chard stalks. If the chard leaves too big, cut into a few pieces.
In one large saute pan, heat ¼ cup of olive oil over medium heat in a sauté pan. Add the onions, smoky paprika and paprika and turn down the heat to medium-low. Gently cook the onions for about 10 minutes, until soft and golden. Onions should not brown. Add garlic and saute until aromatic, about a minute and add currants (reserve the soaking sherry) and pine nuts. Remove from heat and set aside.
In a large rondeau, heat the remaining olive oil on medium high. Add the chard leaves and stems and cook until the leaves begin to wilt, adding a splash of sherry if needed. When chard is wilted add the onion mixture and cook together for 5-10 minutes. Adjust the seasoning with salt, pepper and lemon juice.