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Sautéed Rainbow Chard, Shiitake Mushrooms, and Cherry Tomatoes


1 teaspoon olive oil
½ cup onion, thinly sliced
1 bunch rainbow chard, 4-5 stems removed and roughly chopped and leaves chopped
3 cloves garlic, chopped
1 cup shiitake mushrooms, stems removed and thinly sliced
½ pint cherry tomatoes, halved


  1. Heat oil in a large non-stick pan over medium heat.
  2. Add the onion and chopped chard stems to the pan, cook until soft, about 4 minutes. Add the mushrooms and tomatoes. Cook until the tomatoes start to break down. Add salt and pepper to taste.
  3. Add the chopped chard leaves, cover and cook about 4 minutes or until the chard is wilted. Season with salt and pepper if needed. Toss well and serve!