Sweet and Sour Swiss Chard

1 pound/500 g Swiss Chard
    (multiple colors preferred)
Rinse, pat dry, and remove stems.  Chop stems diagonally into small pieces.  Stack leaves,roll up, and slice in 1 inch strips. Keep separate from stems. Set aside.
1 medium onion (diced)

In deep frypan, saute in 2 teaspoons olive oil over med. Heat until softened. 5 minutes.

ΒΌ cup dried cranberries or raisins
2 cloves garlic (minced)
3 TBS white or cider vinegar
11/2 teaspoons sugar
salt and pepper to taste

Add along with chard stems, cover and cook for 8 mins.  Place chopped leaves on top of mixture.  Do not stir in!  Cover and cook another 2 mins.  Remove from heat, stir and serve.