Ingredients

• one bunch red or rainbow chard
• 3 garlic cloves
• 1/2lbs golden chanterelle mushrooms
• kosher salt
• onion powder
• 1/4 cup chicken stock
• olive oil
• good sherry vinegar 

Cooking Directions

Mushrooms

• Clean the chantrelles with a wet cloth or a quick dunk in water
• dry immediately
• slice in half
• toss with oil, salt and onion powder
• roast in a preheated oven at 400º for 12-15 minutes
• remove and set aside

Chard

• boil a small pot of salted water
• wash the chard leaves under cold water and shake to remove excess water
• slice the chard leaves off from top to bottom, setting the full stems aside
• trim off the very bottom of the stems so there is a clean edge
• chop the chard into 3" slices
• rinse again in a colander 
• blanch the stems until tender, 3 minutes and set aside
• in a large saute pan, heat a small amount of oil, just enough to coat the bottom of the pan
• if all of the chard cannot fit across the bottom of the pan, cook it in batches
• start with the first batch, put it in the pan, season it and let it slowly cook over medium-low heat until slightly wilted.
• add the next batch of chard to the pan, season and cook until slightly wilted
• add the remaining chard, season and cook until wilted
• add a small amount chicken stock to the pan, turn the heat up to medium high and bring to a boil
• add the reserved mushrooms and toss to coat
• adjust seasoning
• sprinkle with sherry vinegar