Swiss Chard, a sweeter way

Swiss chard is one of my favorites, but we don't eat it much because I live with supertasters. And for them, chard is a "bitter" vegetable. Okay, so it really is a bitter vegetable--but it bothers them more. In any case, this recipe takes some of the bite away, but retains all the great health benefits of this overlooked (and cheap) vegetable.

Ingredients:
1 bunch Swiss chard, stems and leaves washed carefully
3 garlic cloves, chopped finely
1-2 tablespoons sugar
2 tablespoons good quality olive oil
1/4 cup raisins
1/4 cup currants
sprinkle of salt to finish

Cut the chard into 1 inch pieces, using both stems and leaves. I like to give it a second rinse at this point so any remaining grit is really gone.
Heat the oil in a pan, add the garlic and cook for less than 1 minute. Add the chard, and stir. The leaves will begin to wilt in a minute or two. Then add the raisins and currants. Sprinkle with the sugar, and cook over medium heat for another few minutes. I overcooked it a bit so water from the chard and the oil combine with the sugar, and so the currants and raisins soften a bit and take on some garlic flavor. This should be completely done within about 6 minutes. Sprinkle with a dash of salt to taste before serving.