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In a large frying pan over high heat, add the small chile strips by themselves. Stir frequently and char the strips for about 5 minutes. Remove and set aside.
Add the olive oil and reduce the heat to medium. Add the garlic and cook for about 1 minute until they are just slightly golden. Add the raisins and half the escarole; stir the mixture until it is wilted for about 4 minutes. Remove with a slotted spoon to a large bowl. Add the second half of the escarole and continue to cook for 4 more minutes. Add the cooked first half back into the pan with the reserved chiles and season with salt and pepper. Adjust seasoning if desired with more salt. Serve hot.