1 “bundle” of Rainbow Chard, leaves stripped from the stem and roughly chopped
3 fresh Garlic Cloves, minced
2 Tablespoons Gluten-Free soy sauce or salt
2 cups Fresh Mushrooms, cleaned and stems trimmed
Olive Oil for sauteeing
Grated Parmesan Cheese, to taste
Clean the mushrooms by spritzing them with an organic fruit and veggie wash, then rinse in cold water. Then, trim ends off of the stems.
In a saute pan, set to medium heat, add some olive oil. If you are using the chard stems, start sauteing these first as they will take longer to soften up. Sautee mushrooms, as they start to brown add soy sauce and garlic.
Add the leaves of the chard and allow to wilt. Top with Parmesan cheese (optional)
Original recipe: http://www.adventuresofaglutenfreemom.com/2010/04/rainbow-chard-sauteed-with-mushooms/