| 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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