Bring 2 cups of water to a boil in a large, wide saucepan. Add kale, cover pan and cook for 4 minutes. Stir in chard and cook for 3 minutes; water should be almost gone. Transfer vegetables to a bowl.
Heat oil in same saucepan used to cook greens over medium heat. Add greens, raisins, olives, garlic and red pepper flakes and saute for 2 minutes or until greens are tender. Season with salt to taste.