Chard in dijon mustard sauce
Yield: 4 Servings
Ingredients:
- 2 1/2 tb Oil
- 2 sm Bunches of scallions -- chopped
- 2 sm Garlic cloves fine chopped
- 1/2 lb Mushrooms sliced
- 1 lb Fresh chard finely shredded
- 1 tb Dijon mustard Heat oil in a large skillet or wok. Saute the scallions and garlic for 2 minutes until softened and tender. Add mushrooms and cook for 4 to 5 minutes more. Add chard; cover and cook over low heat for about
- 5 minutes
Instructions:
until chard is tender but still crisp. Mix in mustard and heat for 1 to 2 minutes more. Stir and serve immediately. Yield: 4 to 6 servings. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 Shepherd's Garden Seeds catalog. Pg. 13. Posted by Cathy Harned.
