In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas’s most important ingredients: corn Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens