1 (12 ounce) bag Cut ‘N Clean Greens Rainbow Chard
1 tablespoon oil
1 onion, julienned
4 cloves garlic, sliced
4 dried chili de arbol
1 teaspoon sugar
¼ cup sake
¼ cup water, chicken or vegetable stock
1 tablespoon Korean Red Pepper flakes
Garlic salt and pepper to taste
In a large pan over high heat, add oil. When pan and oil are hot, add onion and sauté. Add garlic, chili de arbol and sugar.
Add Cut ‘N Clean Greens Rainbow Chard and deglaze with sake. Reduce by half and add water or stock and Korean red pepper flakes.
Season with garlic salt and pepper and enjoy!
Recipe and photograph courtesy of Garrett Nishimori, Chef Cut ‘N Clean Greens.