Coarsely chop the chard and set aside.
Heat the olive oil in a heavy saucepan.
Add the garlic cloves and cook until they are browned; discard.
Add the anchovies and cook, stirring constantly, for 2 minutes.
Add the tomatoes, salt and pepper.
Cook covered over medium heat 5 to 10 minutes.
Add the chard, mix well and cook for 10 more minutes, stirring frequently.
Stir in the capers before serving.