Spicy Swiss Chard with Dried Cherries and PineNuts

2 Bunches Rainbow Chard chopped 2 T. Extra Virgin Olive Oil 2 Shallots sliced 3-4 Garlic Cloves minced lg. pinch Red Pepper Flakes 1/2-1C. Vegetable Stock 1/4t. Cayenne Pepper 1t. Salt 1/2t. Freshly Ground Black Pepper 1C. Dried Cherries 1/2C. Pine Nuts toasted juice of 1 lemon zest of 1 lemon

Wash Chard thoroughly to remove any sand or grit that may be present. Chop and set aside. In a skillet over medium heat, add oil and when shimmering add sliced shallots and saute 3-4 minutes, stirring often until just beginning to brown on edges. Add cayenne pepper and pepper flakes to the pan and saute until beginning to change color. Add garlic and saute for 30 seconds or until fragrant. Add cherries and cook until they begin to puff slightly. Add chard to the pan along with stock, turn heat to high, bring mixture to a boil, lower heat, cover and cook for 3-4 minutes. Remove cover and cook until liquid has mostly evaporated. Season with S&P. Add lemon zest and cook 1 minute, tossing to combine all ingredients. Shut heat and add lemon juice. Incorporate and serve immediately.