- bunch Swiss chard (8-9 leaves) - stems removed and coursely chopped
- sweet potato (peeled and oven roasted in olive oil and a little salt)
- 3 - 4 cloves garlic
- 1 cup chopped zucchini
- 1 cup chopped green pepper
- 1 heaping TBSP Dijon mustard (a "dollop")
- approx. 1.5 tsp dry mustard
- 6 TBSP plain non-fat yogurt
- 1 TBSP sour cream
- black pepper to taste
- 1 TBSP Extra Virgin Olive Oil
Heat olive oil in dutch oven. Add chopped garlic and swiss chard and sautee until chard starts to soften. Add green peppers and zucchini and sautee until softened. Cut sweet potato into cubes and add. Add Dijon mustard and 1 tsp of dry mustard (save rest for sauce).
Sauce - mix yogurt and sour cream, add .5 tsp dry mustard and black pepper to taste.
Add sauce, mix, and serve over angel hair pasta. (You can also add pasta to the pot so the sauce covers it well.)
I really wasn't sure about this combination of ingredients - mainly because I suggested it. I spoke to KosherCook from work and last I heard he was going to look up a recipe based on my suggestion. Instead, I came home to find him standing in front of the pot full of vegetables, looking dismayed, and asking me what to do next.
Me? I had no idea - I just threw out a suggestion. But 10 minutes later he had figured it out and it tasted really good. I thought for sure KosherCop would turn his nose up at - and he started to. But, then he saw that it had Swiss Chard in it and got all excited. He ate almost everything on his plate and kept saying how great Swiss Chard is!