1 Rinse chard and drain. Cut stalks to separate from leaves.
2 Cut stalks crosswise into wide strips and blanch in a pot of boiling salted water for about 2 minutes. Drain.
3 Cut chard leaves into 2 cm wide strips (approximately 3/4 inch).
4 Rinse chile pepper, wipe dry and halve lengthwise, then remove seeds and coarsely chop. Peel the garlic and finely chop. Cover raisins with boiling water, then drain.
5 Heat the oil in a non-stick pan over high heat. Add chard leaves and cook, stirring, for 1 minute.
6 Add chard stalks, garlic and chile pepper and cook briefly, stirring.
7 Add raisins, vinegar and 100 ml (approximately 4 ounces) of water.
8 Cover and cook over medium heat for 3-4 minutes. Season with salt and pepper, then raise heat to high and boil until liquid has evaporated. Serve immediately.