• Chop the chard, both stalks and leaves and cook in boiling, salted water until tender (about 10 minutes).
• Drain well and set aside.
• In a frying pan, sauté the chopped garlic in the oil.
• When pale gold, add the raisins and cook briefly, then add the cooked chard.
• Toss it all together and season with salt (if needed) and pepper
• Serve hot, sprinkled with toasted pine nuts (put on a baking tray in a hot oven for 3-5 minutes until golden brown).

You can also serve spinach in the same way.