In a small bowl, combine the currants and vinegar. Add
Pour water to a depth of
In a dry large sauté pan, toast the pine nuts over medium heat, shaking the pan often, until they are golden and smell toasty, about 2 minutes. Pour onto a plate to cool. Add the oil to the same pan and return to medium heat. When the oil is hot, add the shallot and sauté until soft and golden, 3–5 minutes. Add the drained chard and stir until well coated with the oil. Cover the pan, reduce the heat to medium-low, and cook until the chard is very tender, about 5 minutes.
Drain the currants, stir them into the chard, and remove from the heat. Let stand for a minute or two, then season the chard with salt. Transfer to a warmed platter or divide among individual plates. Scatter the pine nuts over the top and serve right away.