This photo is not of the finished dish. This was taken at the "Add the greens, olives and raisins" step.
1 large bunch chard (about 2 cups), washed
1/4 c. extra virgin olive oil
2 cloves garlic, thinly sliced lengthwise
1/4 to 1/2 t. red pepper flakes
1/3 c. green olives, chopped
1/3 c. raisins
pinch of salt (the olives provide most of the salt)
Remove most of the stem from the chard. If you want to include the stems, cut the stems into one inch pieces, blanch and shock and add to prepared chard leaves. Roughly cut the greens (refer to the photo above for reference).
Heat a large saute pan for one minute. Add the oil, then add the garlic and pepper flakes. Sizzle for about five seconds, then add greens, olives and raisins. Turn the heat down and continue to cook until the greens wilt (for about 4 minutes).
This recipe works with most greens: chard, kale, spinach. However, if you are using thick (tough) greens like kale, I suggest adding more oil and cooking a bit longer.