The slight bitterness of the greens is offset by sweet raisins and citrusy orange juice in this side dish (right, in photo) from chef and food activist Bryant Terry. Also try:Spinach with Ginger and Chile
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.