If you can't find a "huge" bundle of Swiss Chard then buy two, wash and shake dry. Cut about an inch off the stems.

I like to use a non-stick wok because it's large enough to let me maneuver the chard and it does an extra nice job sauteeing the onions. So with that said, heat wok on high with coconut oil, add onions, jalapeno and sautee until lightly golden, add tomato and cook for about 3 more minutes until the chard gets added. Once the chard is half way cooked down (about 7 minutes) add sliced prunes and almonds, fold in and cover to simmer for another 5 minutes.

My husband said that this is one of the best swiss chard dishes that he's had. We served it with pan roasted sokeye salmon, but it would also compliment a nice pork tenderloin or pork chop.

Happy Sauteeing!