Kale with Pine Nuts and Currants

1/3 cup currants
2 Tbsp. extra virgin olive oil
2 garlic, minced
1/2 red onion, diced
2 large bunches kale, chopped
4 dashes plum vinegar
1/4 cup pine nuts, toasted

1. Plump currants by placing in small pot with 1/4-inch water. Bring to a boil, then reduce heat and simmer, uncovered, 3-4 minutes. Remove from heat and set aside.
2. In a large pan over medium heat, sauté garlic and onion in oil until soft (about 3 minutes). Add kale and sauté until tender (about 4-6 minutes). Add 1-2 Tbsp. water as needed to prevent sticking. Drain currants and add to kale. Toss with vinegar, top with toasted pine nuts and serve.