| 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
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