Wilted Greens with Raisins, Pine Nuts and Fried Bread

Pour the boiling water over all the raisins and let stand 15 minutes. Drain. Preheat the oven to 400 degrees F. Tear the bread into crouton-size pieces or cut into 1-inch cibes and place on a baking sheet. Heat 4 tablespoons of the olive oil in a frying pan, add 4 minced garlic cloves, and turn off the heat immediately. Pour over the bread cubes and toss gently. Bake, tossing occasionally, until golden and crisp, 10 to 15 minutes. Season with salt and pepper. Remove all the stems from the greens, wash, and dry well. Warm the remaining 1 tablespoon olive oil in a frying pan over medium-high heat. Add the remaining garlic and stir about 30 seconds. Add the greens, salt, and pepper and cook, tossing occasionally with tongs, until wilted, about 2 minutes for spinach, about 7 minutes for Swiss chard. Add the pine nuts and raisins. Toss together well and place on a platter. Garnish with the toasted bread and serve warm.