Sauté 1 1/2 cups quick-cooking bulgur in 2 teaspoons butter over medium-high heat for 1 minute. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil; cook 2 minutes. Cover, remove from heat, and let stand 25 minutes. Fluff with a fork. Stir in 3 tablespoons dried currants and 2 tablespoons fresh flat-leaf parsley.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 teaspoon crushed red pepper and 2 minced garlic cloves; sauté 30 seconds. Add 8 cups chopped Swiss chard and 1/4 cup chicken broth; cover and cook 8 minutes.