Adapted from Cuesa.org
1 bunch Rainbow Chard
1 3.5 oz package Maitake Mushrooms
1 tbsp Coconut Oil or Grapeseed Oil, Olive Oil, Safflower Oil or Oil of choice.
3 cloves Garlic chopped
1-2 tbsp Water, beer or wine (I used Sherry)
1/4 cup raw almonds
1. Prehheat oven to 325 degrees. Place almonds on a foiled cookie sheet and toast until browned. This could be anywhere from 10-15 minutes depending upon your oven, so keep your eyes on them.
2 Wash Chard and rip leaves away from stalk and into bite sized pieces. Slice stalk finely and keep separate from leaves. Break mushrooms into bite sized pieces.
3. Heat pan to medium high heat. Add oil of choice and let heat up. Add mushrooms and toss in oil. Saute for five minutes or so, stirring occasionally, until browning begins. Add garlic to pan and saute for a minute or two. Then add Chard stems, pinch of salt, wine/beer/water and cook for a few minutes until stems become tender! Finally add Chard leaves to the pan, turn stove up to high and cook for a few more minutes. Taste for seasoning and add salt and pepper as needed. Garnish with roasted almonds (can be chopped if desired) and serve!
Hint: you can use whatever greens or mushrooms are available to you! They will all taste delicious together!