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| Sweet Potatoes & Greens with Honey-Mustard Glaze
1 3/4 pounds of Red-skinned sweet potatoes, cut into 3/4-inch cubes, up to 2
3 tablespoons of Dijon mustard
3 tablespoons of honey
1/4 cup of butter; (1/2 stick)
2/3 cup of minced shallots; (about 4)
1 pound of Swiss chard; stems trimmed, leaves torn into bite-size pieces
Ground nutmeg |
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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 sauté 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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