Swiss Chard and Mushrooms with Mustard Sauce

I really like the ways theses greens and earthy mushrooms match with the sweet-sour play of the mustard and sugar in this preparation.  I matched this with a spinach stuffed chicken breast and it worked beautifully.  Enjoy!  

2 Tbsp. Olive oil

4 cups Swiss chard washed, stems thinly sliced, leaves shredded

1 C. Portabella mushrooms, washed, sliced

1/2 cup diced sweet onion

2 cloves garlic, peeled and minced

2 Tbsp. yellow mustard (can substitute Dijon if you prefer)

2 tablespoons of sugar

1 Tbsp. cider vinegar

1/4 C. Chicken stock

Salt and pepper, to taste



Place large pot over medium high heat. Add olive oil and get hot. Add onions and cook for 4-5 minutes until translucent. Add stems of the Swiss chard and mushrooms. Season with a pinch of salt to help mushroom release their liquid, stir and continue to cook until mushrooms are soft, about 10 to 15 minutes. Add garlic and chard leaves, stir; add remains ingredients, stir to incorporate. Lower heat, cover and cook until sauce has thickened and vegetables are soft, about 10 more minutes. Taste, correct seasoning with salt and pepper. Serve and enjoy!