Clean and wash the chard and cut leaves from the stems. Cut the chard leaves into small pieces, set the stems aside. Drain and chop the olives.
For the filling, heat olive oil in a large pan or flat roasting pan. Sauté chard leaves in it for 2-3 minutes (until they have collapsed), stirring from time to time. Remove from heat and place in a bowl.
Add pine nuts, olives and raisins and mix in. Season with salt and pepper.
Spread the meat on the work surface and rub it all around with salt and pepper. Spread the filling over the middle of the meat, roll it up and tie it up with kitchen string. Heat the oil in a wide frying pan.
Sauté the roast in it for approx. 6 minutes while turning. Pour on wine and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 50-60 minutes.
Cut the chard stalks into pieces about 10 cm long. Add to the roast 20-25 minutes before the end of the cooking time. Remove the roast from the oven and arrange with the chard stems. Add the salad.