Swiss Chard with Currants and Pine Nuts

• ⅓ cup (2 oz/60 g) dried currants
• 2

In a small bowl, combine the currants and vinegar. Add a pinch of salt and hot water to cover; then set aside to plump. Working with 1 chard leaf at time, lay it on a cutting board and, using a sharp knife, cut along both sides of the stem to remove the leaf in 2