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Prep
1. Tear green leaves from CHARD stems, into shreads of about 2 square inches or so. Slice the stems diagonally about 1/8 inch thick at the big end gradually lengthening until the pieces are about 1 inch long at the thin end. Keep leaves and stems separate.
2. Slice MUSHROOMS about 1/8 inch thick. If large cut in half, the the halves crosswise.
3. Torch CHILIS POBLANO and rub off the skin under running water. Cut into fairly small dice.
4. Crush GARLIC and chop small.
Run
5. Heat OLIVE OIL in a wok or capacious sauté pan. Fry Garlic stirring until it just starts to color, then stir in Mushrooms and Chard Stems, fry stirring over reduced heat until mushrooms are softened through.
6. Stir in Chard Leaves, all at once if you are using a big wok or a handful at a time if you are using a sauté pan. When the chard is wilted down a fair amount stir in SOY SAUCE and STOCK. Cover and simmer, stirring occasionaly, until chard is tender but not mushed (about 5 minutes).
7. Season with SALT and PEPPER, serve warm.