Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl and combine with escarole.
Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and cover; cook, lid on, for 3-4 minutes until wilted. Remove the lid, toss in pine nuts, and cook a few more minutes until water evaporates and the escarole is tender. Season with salt and pepper.
Bon Appétit, January 2003 (from Epicurious.com)