Chard with Cherries and Lemon

I never used to cook chard or collard greens. I knew they were good for me, but didn't like their bitter taste. But as soon as I began subscribing to a vegetable CSA, I started to get a ton of these in my boxes, so I had to figure out something to do. I finally figured this recipe for a side dish out, and I love it. It's very flexible, any jam or dried fruit will do. But the key is lemon and garlic along with the sweetness of the jam.

Ingredients:
1 tsp olive oil (or even better, avocado oil)
1/2 red onion or 2 shallots
3 cloves garlic, thinly sliced
1 bunch chard (stems removed and thinly chopped, leaves thickly chopped)
Juice (no more than 2 Tbsp) and zest of 1 lemon
a quarter cup (really a handful) of dried cherries or cranberries
1 tablespoon berry jam

Directions:
Heat oil in small wok over medium heat.
Saute the onion and garlic until garlic begins to become golden.
Add chard and stir occasionally until it wilts and becoems bright green.
Stir in lemon juice and zest, dried cherries and jam. Cook for 1 more minute so flavors can mix.