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1
Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper.
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2
Spread the nuts on one of the lined pans and toast in the oven for about 10 minutes, until evenly browned. Remove from the oven, transfer to a plate, sprinkle with salt, and let cool.
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3
Cut out the thick stems from the leaves of chard and set aside. Stack the greens in batches and cut crosswise into thirds; set aside. Trim the stems and cut them on the diagonal into 1-inch slices. You need 2 cups stems for this recipe (reserve any remaining chard for another use).
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4
Bring a large pot of salted water to a boil. Add the chard stems and blanch until tender but still slightly resistant to the tooth, 3 to 4 minutes. Drain and spread on the second parchment-lined baking sheet.
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5
Pour 1 1/2 tablespoons canola oil into each of two large saute pans and heat over medium heat (if you have only one large pan, cook the greens in 2 batches). Add 1 tablespoon of the garlic to each pan, reduce the heat, and cook over medium-low heat until softened but not colored, about 1 minute. Add one-quarter of the chard greens to each pan, season with salt (salt lightly if your ham is very salty), and cook for 3 to 5 minutes over medium to medium-low heat, until the chard wilts to about half its original volume. Add the remaining chard and cook until wilted and tender, 15 to 20 minutes total. Spread the greens, with their liquid, on the third lined sheet.
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6
To serve, heat some oil in a large frying pan over medium-high heat.
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7
Add the ham and saute for about 45 seconds to crisp. Add the pine nuts and raisins and toss. Add the chard stems and greens, toss to combine, and heat through. Season to taste with salt and pepper. Transfer to a serving bowl.
