#NSNGlife | Andouille Chicken Sausage and Rainbow Chard with Butter Beans

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

  • Servings: 4-6
  • Difficulty: easy
  • Print


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

  1. 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.
  2. 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)
  3. 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

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