We like chard. We like Dijon mustard.

[madbaker]

So, a natural for this week's Resolution Recipe: Chard in Dijon Mustard Sauce.

2 Tbsp olive oil
1 bunch chard, finely sliced
2 cloves of garlic, chopped
2 green onions, chopped (I substituted green garlic)
1 Tbsp Dijon mustard

Heat oil in a skillet. Saute the green onions and garlic for 2 minutes. Add chard, cover, and cook over low heat for 5 minutes until chard is tender but still crisp. Mix in mustard and heat 1-2 minutes more. Stir and serve immediately.

What worked: It was okay.

What didn't: it wasn't exciting. The Dijon didn't add anything, surprisingly.

Will I make it again? Probably not. I do a lot of wilted greens like this normally and I will continue to do so, but I don't think I'll bother adding mustard.

Comments

[aastg.livejournal.com]

I do not fear chard, I scoff at chard. I have had bad chard, but I could be persuaded by good chard.

But I'll probably save the energy and try this with spinach as you suggest.

[albionwood.livejournal.com]

Clearly you have not had my chard, which is the good chard, not the bad chard.

The multi-colored stuff usually sold in markets seems to vary a lot in flavor, and some of it has that strong "earthy" taste of beets. loupnoir likes the plainer-looking white kind better. This year we're growing several different varieties to see which taste better and which sell better.

[albionwood.livejournal.com]

Rats, I was hoping you were going to tell me it was a wonderful new way to prepare this vegetable so we don't get tired of eating it. Perhaps more mustard would help? Or maybe a dollop of honey?

[madbaker.livejournal.com]

Milanese-style Greens (http://madbaker.livejournal.com/266630.html) are quite good; Chard Frittata (http://madbaker.livejournal.com/484550.html) is decent.