Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 sm Bunches of scallions
- 2 sm Garlic cloves, fine chopped
- 1/2 lb Mushrooms, sliced
- 1 lb Fresh chard, finely shredded
chopped
Preparation
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 "Shepherds Garden Seeds" catalog. Pg. 13. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
