1 large bunch Swiss chard (12 to 16 ounces; rainbow chard is nice)
2 tablespoons olive oil (or more coconut oil)
2 tablespoons coconut oil (or more olive oil)
1 medium onion, diced
1 teaspoon salt, plus more to taste
5 cloves garlic, thinly sliced
¼ cup golden raisins
½ teaspoon chili flakes
Splash chicken or vegetable stock (optional)
¼ cup lightly toasted pine nuts
1 small lemon
Arrange the chard leaves on a cutting board. Using a paring knife, cut the leaves away from the stalks; reserve both the leaves and the stalks. Rinse and dry the chard leaves, then stack them, roll them up tightly, and cut them crosswise into ½-inch ribbons. Trim the stalks, then slice the stalks into thin half-moons (sort of like you would celery).
Heat 2 tablespoons each of the olive and coconut oils in a very large skillet over medium heat. Add the onion and ½ teaspoon of the salt and cook, stirring, until translucent and light golden, 9-10 minutes. Add the garlic and cook, stirring, 1 minute. Add the chard stalks and cook, stirring, until slightly softened, 2 minutes. Add the raisins, chard leaves, remaining ½ teaspoon salt, and chili flakes and cook, stirring, adding a splash of stock to help the greens wilt if you like, until the greens are slumped but still have some life in them, 2-3 minutes.
Remove from the heat and toss in the pine nuts. Use a Microplane to grate the lemon zest right into the pan, then halve the lemon and squeeze the juice all over the greens and toss. Season with more salt and pepper to taste.