Cover the raisins with water and soak for a few hours.
Peel and core the tomato. Like chop the peeled onion and garlic cloves. In a pan in hot olive oil, first sauté the onions with the garlic for a few minutes, then add the tomato cubes. Reduce to a thick porridge on a mild fire, stirring occasionally. If the vegetables are about to stick: reduce the heat and dilute with a dash of water.
In the meantime, clean the chard, separating the stems from the green leaves and wash everything thoroughly. Then cut the stems diagonally into narrow strips. Halve the leaves lengthways once. Bring plenty of water to the boil in a saucepan, add salt - first blanch the pieces of stalk in it for 4 to 5 minutes, then only let the leafy green collapse for a minute. Then cool both in icy water. Drain, then add to the pan with the onion and tomato. Add the drained raisins and pine nuts. Salt, pepper and stew everything for 5 minutes.
In the meantime, fry the bread slices in hot oil flavored with garlic until golden brown. Line a shallow bowl with it. Arrange the chard on top and serve.
Tip: You can also prepare spinach according to the Swiss chard recipe. Then you should use strong, dark green free-range spinach or the strong winter spinach from Italy, which is more robust and more aromatic than the tender greenhouse vegetables from other countries. Snap off the stems and only use leaves that have been blanched for a minute.