Title: Chard in Dijon Mustard Sauce
Categories: Side dish, Vegetables
Yield: 4 Servings

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

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