Toast the almonds in a large dry skillet over medium-high heat. Toss continually until slightly brown. Remove from heat and transfer almonds to a small bowl to prevent additional browning.
Slice the red onion into ¼” slices. Remove stems from the chard and chop them into ½” pieces.
In the same large skillet, heat oil over medium-high heat. Add the red onion and chopped chard stems. Sauté for 3-4 minutes, until tender.
While the onions and chard cook, stack the chard leaves and slice into ¾” ribbons. Add them to the pan with red onion and chard stems. Sprinkle on the Greek Girls Seasoning. Turn the chard a few times to combine. Sauté 3-4 minutes.
While the chard cooks, dice the apricot (dried or fruit leather). Add the diced apricot to the chard and drizzle the balsamic vinegar. Sauté an additional 4-5 minutes until the chard is tender.
Sprinkle with toasted almonds just before serving.
