In our CSA share almost weekly I bring home Swiss Chard. I never really ate it much in the past, but it is such a pretty vegetable that I intended to figure out a way to incorporate it into recipes. Over the summer while visiting my friend at the beach she whipped up a super easy and healthy meal using swiss chard and kielbasa sausage with white beans. Served over cous cous with a bit of hot sauce, it was a great meal. She inspired me to look at greens in a different way. As a result of her inspiration, I've been making my own version of the dish ever since.
I end up using whatever fresh veggies I have on hand. On the night I took the following photos I used swiss chard, broccoli, carrots, scallions and some pesto. I also use a variety of sausages, but was excited to find organic kielbasa at Whole Foods. I served the veggies and sausage over Harvest Grains blend from Trager Joe's, a mix of Israeli cous cous, lentils, orzo and quinoa.
- one bunch of swiss chard, chopped and washed
- 2-3 medium carrots diced
- one bunch broccoli, florrets chopped
- 2-3 scallions chopped
- one smoked kielbasa, sliced into coins
- one tablespoon olive oil
- 2 tablespoons pesto
- Can of white beans, rinsed
- 1-2 tablespoons tomato paste
- 1/2 to 3/4 cup of water
- Harvest Grains, 1/2 bag made according to instructions on package
- Sriracha sauce (optional)
- Parmesan cheese (optional)
Prepare the Harvest Grains as directed on the package to they will cook while preparing the main portion of the dish.
Heat oil in large saute pan. Add carrots and cook for a few minutes before adding the sausage. Brown sausage lightly on each side, stirring often. Add pesto, tomato paste and water, stirring gently. Add beans and broccoli, cook for five minutes, then add the scallions, stirring the contents of the pan. Add more water if needed to make a light sauce. Add the chopped chard to the pan and cover for a few minutes to wilt the greens. Then stir the chard into the other veggies. Sever over the Harvest Grains. Add Sriracha sauce or hot sauce to taste. Sometimes I add grated parmesan cheese too. (I do not use salt and pepper in this dish, but it can be added to taste at the end.)