Ruby Chard Stems And Anchovy Saute

1 pound ruby chard stems (leaves reserved), trimmed and cut across into 3/4-inch pieces (about 4 cups)
¼ cup raisins
2 cloves garlic, smashed and peeled
1 teaspoon kosher salt
1 2-ounce can flat anchovy fillets, rinsed
1 tablespoon fennel seeds
1 teaspoon olive oil
1 cup pulp from a large tomato, peeled, seeded and chopped, or canned whole tomatoes, drained, squeezed and roughly chopped
Freshly ground black pepper to taste

Nutritional Information
- Nutritional analysis per serving (4 servings)
  105 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 7 grams protein; 12 milligrams cholesterol; 1414 milligrams sodium

4 to 6 servings

Bring 10 cups of water to a boil. Add chard stems. Cover until water returns to a boil. Uncover, and cook for 10 to 12 minutes. Strain in a colander, reserving 1/2 cup of liquid. Run stems under cold water to refresh. Leave in colander for 10 to 15 minutes to drain. May be prepared 3 to 4 hours ahead up to this point.
Soak raisins in reserved 1/2 cup liquid for 15 minutes.
In a mortar, crush garlic with the kosher salt to make a paste. Add anchovies and fennel seed. Crush until fairly smooth. Place raisins with liquid in a microwave oven, and cook for 1 minute, or simmer on top of stove until softened. Drain raisins.
In a medium saucepan, combine olive oil with blanched stems, garlic-anchovy paste, raisins, tomatoes and pepper. Cook over low heat, stirring, until warm throughout.