I fell in love with swiss chard after daring myself to try a new leafy green from a wall full of greens at my local Whole Foods Market. I have experimented with a range of different pairings of sausages and greens, I prefer the flavor of the Andouille sausage when pairing with rainbow chard. I admit, I chose rainbow chard because I was fascinated by the range of color, but have easily used green or red chard in its place. For this recipe I get extra smokiness by using Ol’ Smoktea by Sipology.
Andouille Chicken Sausage and Rainbow Chard with Butter Beans
Spice Level: ★★★☆☆
Ingredients
- 2 bunches of rainbow chard
- 1 pack of 12oz Andouille chicken sausage, sliced
- 1 can (15.5 oz) of butter beans, rinsed and drained
- 2 cloves of garlic, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon of avocado or olive oil
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of fresh cracked black pepper For Even More Flavor:
- 1/4 teaspoon of Sipology Ol’ Smoktea Seasoning
Directions
- In a deep saute pan (preferably 6qt), heat up oil and brown the Andouille chicken sausage until cooked through. Add garlic and shallots to lightly brown and add salt and pepper.
- Cut or tear chard into 1 1/2 inch sections and cut stem down into 1 inch sections. Add and blend into chicken mixture and reduce to a medium-low heat)
- Add the rinsed butter beans, mix again and cover. Let the chard and beans saute for about 10 minutes to get beans and leaves to a desired texture. Remove from heat once reaching desired texture to prevent overcooking chard.
Nutrition
Per Serving: 355 calories; 21.6 g fat; 2 g carbohydrates; 14 g protein;50 g cholesterol; 193 mg sodium
The Demitasse Lass 