From Recipes from America’s Small Farms 

1 Bunch Chard, rinsed and drained

¼ cup olive oil

¼ cup golden raisins, soaked in warm water

2 to 3 TBSP chopped garlic

2 anchovies, finely chopped *optional

2 TBSP sherry vinegar *optional

Salt and freshly milled black pepper

¼ cup pine nuts, toasted

Remove the Swiss chard greens and chop the stems into small pieces, keep separate.  Heat the oil in a large, straight-sided skillet.  Add the stems and a few TBSP of water; cover and cook for 3 to 4 minutes.  Uncover and continue cooking until the moisture has evaporated.  Add the Swiss chard greens, raisins, garlic, anchovies, if using, vinegar, is using, and salt and pepper to taste.  Cook, covered, until the greens are tender, 3 to 4 minutes.  Garnish with the toasted pine nuts and serve.