Whisk together tahini, lemon juice and maple syrup and set aside.

Heat olive oil in a saucepan over medium-high heat until shimmering.

Add onion and sauté until soft. Reduce heat to medium and cook until onions are well caramelized, about 10-12 minutes.

Add garlic and cook for 1-2 minutes.

Add greens and cook over medium heat for about five minutes. Greens should be wilted and soft.

Add cherries and cook uncovered until most of the liquid has evaporated.

Add reserved tahini sauce and toss greens to coat.

Taste and season with salt, pepper and more lemon juice as needed.

Sprinkle with toasted almonds and serve.