Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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