-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.