Rainbow Chard with Korean Red Pepper

Serves: 2-4


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!

Popular vegetable substitutions include: Rainbow Chard

Recipe and photograph courtesy of Garrett Nishimori, Chef Cut ‘N Clean Greens.

A quick Rainbow Chard recipe with onions, garlic and Korean red pepper.