-Boil a pot of salted water.

-Wash 1 bunch of rainbow chard (stems included).

-Blanch the whole leaves for 2 minutes, then remove from the heat and run under cold water.

-Coarsely chop them.

-Thinly slice 3 cloves of garlic.

-Add 2 TBS olive oil to a large skillet along with the garlic.

-Cook over medium 2 minutes.

-Remove the garlic and then add the following:

¼ cup currants or raisins

¼ cup pine nuts

-Cook 2 minutes more.

-Add the greens and the garlic and cook for 3 minutes.

-Season with salt and pepper to taste.