0
(0)
CATEGORY CUISINE TAG YIELD
Swiss November 19 1 servings

INGREDIENTS

1 3/4 lb Red-skinned sweet potatoes; (yams), peeled, cut
; into 3/4-inch
; cubes, up to 2
3 tb Dijon mustard
3 tb Honey
1/4 c Butter; (1/2 stick)
2/3 c Minced shallots; (about 4)
1 lb Swiss chard; stems trimmed,
; leaves torn into
; bite-size pieces
Ground nutmeg

INSTRUCTIONS

Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3
hours ahead. Let stand at room temperature.)
Blend mustard and honey in small bowl. Melt butter in heavy large skillet
over medium-high heat. Add shallots and saute until fragrant, about 1
minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes
and mustard mixture; toss until heated, about 2 minutes. Season with
nutmeg, salt and pepper.
Serves 6.
Bon Appetit November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?