The chard is sauteed first, then dressed with a soy-sesame sauce. You can serve this salad warm or cold.
Remove the stems from 1 bunch of Chard and wash them. Trim off the ends on each side and then finely chop the stems to make 1 C. Discard the rest.
Soak and drain the chard leaves, then shake them dry — you want them a little wet. Roughly chop.
Finely minced 3-4 cloves of garlic and fresh ginger to make 1 T.
Slice 6 fresh mushrooms, crimini or shitake are best.
Heat 2 T. olive oil and add the garlic, chard stems, and mushrooms. Add a dash of hot pepper flakes if you like. Cook until the mushrooms begin to shrink, then raise the heat and add the chard leaves. Saute on high, stirring frequently, until the chard is fully cooked. Sprinkle with 1/4 t. salt.
Turn the heat off, then drizzle the chard with 1 t. sesame oil, 2 t. soy sauce (more to taste), and 1 T. toasted sesame seeds.