This is a great way to get some of those bitter greens into your diet, because the sweet onions and tart cherries balance out the favor. The result is surprisingly smooth.

I like to use a mixture of collards, red mustard, arugula, and a little kale. The amount of greens below might seem enormous, but don't forget they will cook way down.
Unsweetened sour cherries from a can work beautifully here, but if you have access to fresh sour cherries (and you have a good pitting gadget), by all means use them. o Vidalia onions are terrific, but if you can't find them, just use regular ones.
This dish give off a lot of cooking liquid, but it is too pretty and delicious to let evaporate. So just include some with each serving, especially if you are pairing this dish with pasta or rice.

1 cup fresh sour cherries, pitted (or canned unsweetened sour cherries, drained)
2 to 3 teaspoons sugar
1 tablespoon canola oil
3 cups sliced onion (a sweet variety, like Vidalia, if available)
1 1/4 teaspoons salt
3 large bunches fresh greens, stemmed if necessary, and coarsely chopped (about 12 cups)
1 cup dried sour cherries (optional)