| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Vegetables | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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