2 tsp olive oil
1/2 cup thinly sliced shallots
4 garlic cloves, minced
6 cups chopped swiss chard
1/2 cup dried sweet cherries
1 Tbsp water
1/2 tsp ground black pepper
1/4 tsp kosher salt
2 tsp balsamic vinegar


1.  Heat a large skillet over medium high heat.  Add oil to pan, swirl to coat.
2. Add shallots, saute 2 minutes.  Add garlic, saute 1 minute.
3. Add chard, cherries, 1 Tbsp water, pepper, and salt, toss to coat.  Saute 2 minutes or until chard begins to wilt.
4. Stir in vinegar.