Chop the stems of the chard into slices. Slice the green leaves of the chard. Put the raisins in the water to soak.

Heat the olive oil in a large frying pan.  When it is hot, add the chard stems and cook for 5 minutes, stirring often.

Add the leaves and cook for another 5 minutes, stirring frequently. Add the pine nuts and cook for another two minutes.

Add the raisins in their water and cook for 2 minutes.

Add salt and pepper to taste.

Take off the heat and add the lemon juice and stir in.

Sprinkle with sumac and serve immediately.