Sweet Potatoes and Greens with Honey-Mustard Glaze Recipe

Serves 6.

INGREDIENTS

1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes

3 tablespoons dijon mustard

3 tablespoons honey

1/4 cup (1/2 stick) butter

2/3 cup minced shallots (about 4)

1 pound swiss chard, stems trimmed, leaves torn into bite-size pieces

ground nutmeg

DIRECTIONS

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.

Tags: Glaze, Greens, Honey, Mustard, Potatoes, Sweet