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Thoroughly wash and drain Swiss chard. Cut out the center rib and stem from each leaf; finely chop the ribs and stems and set aside. (If using spinach, just trim and discard the thicker stems.) Finely chop the leaves. Set aside.
Arrange bread slices on a large baking sheet. Brush with 3 tablespoons of the olive oil. Bake for 10 to 12 minutes or until toasted, turning once.
Meanwhile, in an extra-large nonstick skillet, cook and stir red onion and 1/4 teaspoon sea salt in remaining 1 tablespoon oil over medium heat about 10 minutes or until lightly caramelized. Add the chard stems, currants and garlic. Cook and stir about 5 minutes more or until stems are tender.
Gradually add the chopped leaves and cook, stirring, until just wilted. Remove from heat. Stir in the vinegar, honey, and salt and pepper to taste. Cool slightly before spooning onto toasted bread slices and garnishing with pine nuts.