Slice the onion however you like. For this dish I recommend a fine rainbow cut.

Wash and quarter the mushrooms, first nipping the tips off the drier stems.

Warm some oil in a large sautee pan.

Add onion and cook over medium low, stirring occasionally, until translucent.

Wash the greens and remove the stems.

Add mushrooms and cook for about 5 minutes.

Toss in the chard and add the remaining ingredients. Cook until the greens wilt down, just a few minutes, then serve.