Heat a large skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.
Heat a tablespoon of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the Swiss chard leaves and cook, stirring occasionally, until the spinach is completely wilted. Turn the heat to low.
Stir in the sugar and soy sauce. Remove from the heat. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.