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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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