1 (12 ounce) bag Cut ‘N Clean Greens Rainbow Chard
1 tablespoon olive oil
1 onion, julienned
4 cloves garlic, sliced
1 pound chanterelle mushrooms
2 tablespoons sherry vinegar
1 teaspoon fresh thyme leaves
Salt and pepper to taste
In a large pan over high heat, add olive oil. When pan and oil are hot, add onion and sauté. Add garlic and chanterelle mushrooms.
Add Cut ‘N Clean Greens Rainbow Chard and cover. Add a little bit of water if necessary.
Finish with sherry vinegar and fresh thyme leaves. Season with salt and pepper and enjoy!
Recipe and photo by Garrett Nishimori, Cut ‘N Clean Greens Chef