Chard in dijon mustard sauce

4 Servings

Ingredients

Quantity Ingredient
2½ tablespoon Oil
2 smalls Bunches of scallions chopped
2 smalls Garlic cloves, fine chopped
½ pounds Mushrooms, sliced
1 pounds Fresh chard, finely shredded
1 tablespoon Dijon mustard

Directions

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, 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.

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