from Seasonal Eating

1-2 bunches chard, leaves separated from stems
2 T olive oil
1 clove garlic, sliced
1/3 C pine nuts, toasted
1/3 C golden raisins
Salt and pepper to taste

Great with rice or quinoa

Bring 4 quarts of water to boil in a large pot with 2 teaspoons of salt. Blanching time will vary with the age of the chard; mine took about 4-5 minutes. Drain into a colander and set aside. Heat the olive oil over medium heat, and add garlic slices and cook until golden. [The idea is to flavor the oil, and so you can take these out and discard them. I think the crisp, golden garlic is delicious, and so I leave it in.] Add the raisins and pine nuts, cooking until the raisins are plump and the pine nuts are light golden brown. Add the chard and cook until combined and heated through. Finish with plenty of salt and pepper, as these will further offset the bitterness.