Remove stems from chard. Chop stems into ¾-inch pieces. Stack leaves and cut crosswise, about ½ inch wide. 2. In a large skillet, heat oil over medium-high heat. Add onion and chard stems and sauté for 2–3 minutes, until just tender. Add chard leaves. Using tongs, turn greens to coat with oil. Sprinkle with sea salt.

Add garlic and apricots. Sauté for 3–5 minutes, until chard is bright green and just tender. Transfer greens to a serving dish. Sprinkle with toasted almonds and serve.