I’m not! I just planted some supposedly summer-ready chard seeds this morning, so I’m looking forward to yet another season of this wonderful adaptable veg. Sundays are for many things – gardening, pancake breakfasts, reading, CBS Sunday Morning, surfing, embroidery, bike rides and Planet Earth , but mostly Sundays are for feasting. I teach a class on Monday nights, so I see Sundays as the last home time I’ll have until mid-week. Given the marathon Mondays, I like to use my Sundays to stock up on goodies for the next day.
Enter the sausage, greens, and beans ragout. This dish is super adaptable – change the sausage to any protein, change the greens, change the beans, change the herbs – it’s always delicious, and so easy!
1/2 cup chopped onion – I had an extra half of a red onion laying around, and some onion tops from the harvest, so used those
3 chicken sausages, halved and cut into bite-sized pieces
3 garlic cloves, pressed
3 zucchini, quartered and cut into bite-sized pieces
1 bunch chard, stems separated and cut into bite-sized pieces, leaves coarsely chopped
15 oz can diced tomatoes (or Trader Joe’s Starter Sauce in my case)
15 oz can white beans (I used Great Northern)
1/2 cup water
fresh rosemary, salt and pepper
Heat olive oil in a large skillet over medium heat. Add the onion and sausage and cook, stirring occasionally, until sausage is browned, about 5 minutes. Add the garlic and zucchini and sautee a few minutes more, until the zucchini is almost tender. Add the chard, tomatoes, beans and water and bring to a boil. Cook about 4 minutes more, until greens are well wilted.
Sprinkle with chopped rosemary and season to taste with salt and pepper.
Yum. This dish makes enough for about 5-6 meals – hearty and healthy leftovers! It’ll be perfect for lunch today with a seedy sourdough petit pain from the bakery down the street – good thing it’s lunchtime, I’m getting so hungry!