1/2 cup currants - soaked in warm water for 10 minutes
salt
freshly ground black pepper
Directions
Cut the chard stems into 1 to 2 inch lengths, then coarsely chop the leaves. Steam or parboil the stems until they are almost tender, then add the chopped leaves. Continue to cook until both the stems and leaves are quite tender, another couple of minutes. Drain, and when the chard is cool enough, squeeze dry. Heat the oil over medium-low heat in a 10-12 inch skillet and add the garlic; cook just until the garlic begins to color, a couple of minutes. Add the pine nuts and cook another minute, stirring, then add the chard, currants, and salt and pepper; cook. stirring for about 2 minutes. Serve hot or at room temperature.