For the chard with raisins, wash the chard, remove thick and woody stems, cut into bite-sized pieces and blanch briefly in salted water until soft with the mint (cook in a tea filter). Drain, squeeze and drain well. Remove mint.
Soak raisins in running warm water and let swell a bit. Add to the chard.
Marinate with lemon juice, some zest, salt and pepper and olive oil. Finely chop parsley and stir into the chard.
Serve the chard with raisins lukewarm or cold.