Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Swiss Chard And Sausage Stew From Lhj

Yield: 1 Servings

Ingredients and directions for this recipe

1 ts Olive oil
4 oz Hot Italian sausage; casings
-removed
1 tb Minced garlic
1 cn (13 3/4 or 14 1/2 oz.)
-chicken broth; defatted*
1 1/2 lb Swiss chard; coarsely
-chopped
1/2 ts Fennel seeds
1/2 ts Salt
1/8 ts Crushed red pepper
1 cn (16 oz.) whole tomatoes in
-juice
1 cn (19 oz.) cannellini beans;
-rinsed and drained
8 oz Tubetti or tiny shells;
-cooked according to package
-directions
1/3 c Diced provolone cheese

1. Heat oil in Dutch oven over high heat. Add sausage and cook, stirring
frequently, 4 to 5 minutes, breaking up with back of spoon, until browned.
Add garlic; cook 1 minute until fragrant.

2. Add broth, Swiss chard, fennel seeds, salt and red pepper. Cover and
simmer 15 to 18 minutes, stirring occasionally, until chard is tender.

3. Add tomatoes and beans to Dutch oven, stirring to break up tomatoes with
spoon. Simmer, uncovered, 5 minutes. Stir in tubetti and provolone. Makes 5
servings.

*To defat broth: Freeze broth 30 minutes until fat solidifies on surface.
Remove fat with slotted spoon.

Prep time: 10 minutes Cooking time: 34 to 38 minutes Degree of difficulty:
Easy Low-fat

(C)

See also:
Previous recipe Swiss Chard And Portobello Mushrooms
Next recipe Swiss Chard Bruschetta

Or try one of these recipes:
Canadian Grape Jelly
F&w's Chocolate Sauce