This recipe calls for sweet onions (Vidalia, Maui), but regular onions are good, too.

1 c fresh sour cherries, pitted and drained
2 t sugar (or 3, if cherries are very sour)
1 c dried sour cherries, for garnish, optional
hot water for soaking dried cherries, if using
1 – 2 T olive oil
3 c onions, peeled and sliced
1-1/4 t salt
10 c greens, leaves only, chopped, with some water clinging to leaves

1. Place fresh sour cherries in a bowl. Sprinkle them with sugar. Mix and let sit for about 10 minutes. If using dried cherries, soak them in hot water in another bowl for about 15 minutes, then drain.

2. Heat oil in a large, deep skillet. Add onion and 1/2 t salt, and cook over medium heat for about 5 minutes. Lower heat, cover and let onions cook for about another 10 minutes, until very tender.

3. Begin adding the greens in batches, sprinkling in about 1/4 t salt with each addition. Stir greens and mix with onions. As each batch wilts and cooks down, add another batch.  When all the greens have been added and wilted, stir in the sour cherries. Cover and cook for another 5 minutes.

4. Transfer to a platter and sprinkle with soaked dried cherries, if using. Serve hot or warm; include some of the cooking juices (pot likker) with each serving.