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1
Remove stems from chard. Fill a large bowl with cold water. Add leaves and let stand, swishing in water occasionally to loosen grit, for 1 minute. Lift greens out of water. Drain bowl and rinse out grit. Repeat until no grit remains in bottom of bowl when greens are removed, up to 4 more times. Repeat with stems.
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2
Slice greens crosswise into 1-inch-wide strips. Slice stems into 1/2-inch pieces, cutting just enough to yield 1 cup (discard remaining stems).
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3
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook shallots, garlic, and red pepper flakes (if using) until fragrant but not brown, about 2 minutes, stirring frequently.
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4
Add nuts and raisins and cook, stirring, until fragrant and raisins have softened, about 2 minutes more. Remove from pan; set aside.
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5
Heat 2 tablespoons olive oil in same skillet. Stir in the chard stems and cook for 1 minute. Add greens one handful at a time, stirring to wilt slightly before adding more, then cook until wilted and tender, 3 to 5 minutes.
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6
Add butter and stir until melted and combined. Squeeze lemon juice over greens and season with salt and pepper.
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7
Return nut mixture to pan and stir into greens, then drizzle with a little olive oil, if desired, and serve immediately.
