Tangy mustard sauce

I made this mustard sauce to go on chicken last night and it was wonderful!

I grilled chicken and served it on top of garlicky greens (picture and recipe below)

and topped with this sauce.

A perfect light winter dinner (and kid friendly).

Tangy Mustard Sauce

Yields 1/4 cup

1 tbsp. extra virgin olive oil

2 cloves garlic, peeled and minced

1/4 cup dry white wine

1/4 cup chicken or vegetable broth

2 tbsp. maple syrup

2 tbsp. dijon mustard

Heat the olive oil in a skillet over medium heat. Add the garlic and saute for 30 seconds, stirring constantly. Stir in the wine, broth, maple syrup and mustard. Bring to a boil and cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally.

Garlicky Greens

serves 4

2 bunches of kale, spinach, or Swiss chard, rinsed, dried & stems removed

2-3 tbsp extra virgin olive oil

Salt and pepper

4 cloves of garlic, peeled and minced

1/4 cup Parmesan

Red pepper flakes

Cut the greens into 1/4-inch strips. Heat the olive oil in a skillet over medium heat. Add the greens and a pinch of salt. You want the greens to hiss and spit a bit when they hit the pan. Stir the greens until their color gets bright green, about 5 minutes. Add the garlic. Saute for another minute and remove from the heat. Stir in the parmesan cheese. Taste, add more salt and pepper if needed. Top with the almonds and serve immediately.