Chard, like silverbeet, gives you plenty of bang for your buck, with its differently textured stem and leaf. In fact many recipes call for them to be cooked separately (as each requires a different approach) but in this cooked salad they are braised together and served, Moorish-style, with tangy soused currants and crunchy pine nuts. Plain chard or other leafy greens, like cavolo nero or kale, work just as well.