You can substitute pine nuts or slivered almonds with sunflower seeds.

1 1/2 Lbs Swiss Chard	Cranberries Or Raisins, To Taste
1/2 Cup Pine Nuts Or Slivered	1 Cup Water Or Chicken Broth, More
-Almonds	-Or Less
1/4 Cup Olive Oil	Splash Of Lemon or Lime (optional)
1 Medium Onion, Finely Chopped

Tear chard leaves from stems, then coarsely chop stems and leaves separately. Toasts nuts in oil in a wide 6 to 8 quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with slotted spoon to paper towels; drain and season with salt. Cook onions in remaining oil, stirring occasionally, 1 minute, then add chard stems and cook 2 minutes. Add raisins or cranberries (soak them first) add 1/2 cup water or broth and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining water or broth (1/2 cup or less) and simmer, uncovered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper, serve sprinkled with nuts or slivered almonds add lemon or lime if desired.