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sausage, garbanzo & swiss chard saute |
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Tuesday, 27 November 2007 |
Sausage, Garbanzo & Swiss Chard Saute
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| This dish covers a lot of good ground: it’s fast, it’s cheap, it’s healthy (I consider sausages one of the vital nutrients in life), and it smells really good while it’s cooking. If you like a little heat on your plate (or in this case, in your bowl, because that’s the best way to serve this), use hot Italian sausages or half hot and half mild ones—and yes, you can use chicken or turkey sausages. Served straight, this is a generous dinner for two; over rice or pasta, it will feed more. |
serves 2 to 4
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prep time: 10 minutes |
cook time: 30 minutes |
1 bunch Swiss chard
4 Italian sausages (about 12 ounces)
Olive oil
2 green onions, sliced
Leaves from one small branch fresh rosemary, finely chopped
1 clove garlic, minced
Salt
1 small can garbanzo beans, drained
1 can (14 ounces) diced tomatoes
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Slice the Swiss chard stems until you reach the leaves. Cut leaves in half lengthwise, then thinly slice crosswise. Rinse leaves and stems together, shake dry in a colander, and set aside. Slice the sausages into 1-inch thick rounds.
Coat bottom of a wide saute pan or flat-bottomed wok with a film of olive oil and place pan over medium-high heat. Add sausages and saute until meat is no longer pink, about 3 minutes; drain off all but about 2 tablespoons fat. Add green onions and rosemary and stir until you can smell them, about 30 seconds. Stir in the garlic and cook 30 seconds more. Add chopped chard, a good pinch of salt, and 1/2 cup water. Cook, stirring, until the greens wilt, then stir in garbanzo beans and tomatoes.
Bring mixture to a boil then reduce heat and simmer, covered, for 20 minutes. Remove lid and, if desired, raise heat and cook until pan juices thicken slightly. Let sit off the heat for a few minutes before serving. |
To make this a complete meal: spoon over cooked rice or farro, or put pasta back in the equation and ladle over penne then grate cheese on top. Or serve with toasted slabs of crusty bread for a more “peasanty” approach.
Variation: you can substitute a bunch of broccoli rabe for the chard; chop it into 2-inch lengths and add to the pan in batches.
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