| 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.
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