*Put a little oil in the pan and add 2 cloves of crushed garlic, a seeded red pepper (without the tip), and the anchovy fillets. Melt over low heat. - Add the pine nuts and toast them. - Cut the white part of the chard, add it to the pan and let it simmer along with the soaked raisins. Cover the pan with the lid and fry gently. - Once it begins to whistle, about 5 minutes, add the chopped chard leaves and the taggia olives. - Season with salt and pepper. - Continue to simmer until cooked.