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Stew: Chard, Potato & Sausage Stew

Source of Recipe

Russ Parsons


List of Ingredients

1 pound Swiss chard
1 pound small boiling potatoes
1/4 cup olive oil
1 pound sweet Italian sausage
1 garlic clove, minced
1/4 teaspoon dried red pepper flakes
Salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons red wine vinegar



Recipe

Trim dried ends from chard and cut stems off where green leaves begin. Chop stems coarsely and set aside. Cut green leaves in half lengthwise and then cut into narrow ribbons.

Cut potatoes in halves or in quarters, depending on size. Pieces should be size of walnuts. Place potatoes in steamer basket over rapidly boiling water and cook, covered, 5 minutes.

Meanwhile, heat olive oil in skillet over medium-high heat. Slice open skins on sausages and crumble meat into skillet. Cook, stirring occasionally, until well browned, about 10 minutes. Chop with spoon to crumble into rather small pieces.

After potatoes have steamed 5 minutes and while sausage is cooking, add chopped chard stems to steamer basket and steam 10 minutes more. When sausages have browned, add chard leaves, garlic and red pepper flakes to skillet and stir well to combine. Cook until leaves begin to soften, about 5 minutes.

When potatoes and chard stems are done, empty steamer basket into skillet. Stir well to combine potatoes, chard stems, chard leaves, sausage and rendered oil from sausage. Season to taste with salt and pepper (because of potatoes, you'll need more salt than you might think). Reduce heat to low and keep warm, uncovered, until ready to serve.

Just before serving, drizzle vinegar over top of all and toss to combine. Serve in shallow pasta bowls.

YIELD: 6 to 8 Servings

Each of 8 servings: 264 calories; 472 mg sodium; 32 mg cholesterol; 20 grams fat; 13 grams carbohydrates; 8 grams protein; 0.71 gram fiber.