Bryant Terry shows how to make spicy ginger-chile spinach and tangy chard with raisins.
Fill a large pot with 12 cups water and bring to a boil over high heat. Prepare an ice-water bath; set aside. Add 1 tablespoon salt to boiling water; return to a boil. Add Swiss chard and cook until softened, about 1 minute. Drain and immediately transfer to ice-water bath; drain again.
Heat oil in a medium skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add Swiss chard, raisins, and 1/2 teaspoon salt; cook, stirring, 2 to 3 minutes.
Add orange juice and cook for 15 seconds; season with salt and serve immediately.