Braised Swiss chard with beans and chicken sausages
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 31 G., saturated fats 10 G., proteins 25 G., carbohydrates 30 G., fiber 9 G., cholesterol 127 mg, sodium 1822 mg, sugar 10 G.
Calories 490, total fat 31 G., saturated fats 10 G., proteins 25 G., carbohydrates 30 G., fiber 9 G., cholesterol 127 mg, sodium 1822 mg, sugar 10 G.
The tender stems of Swiss chard are edible and make a crunchy and juicy complement to the leaves. They only need to be sautéed for a few minutes longer than the leaves, resulting in an easy-to-prepare, fiber-rich dish perfect for a quick midweek dinner. If you don't rinse the canned beans, they'll retain some starch, which will add a silky texture to the juices from the chicken sausage and Swiss chard.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 ready-made chicken sausages with apple (about 0.5 kg)
- 2 tbsp + 1 tsp extra-virgin olive oil
- 1 bunch chard
- 1 large leek (white and light green parts only), thinly sliced
- 1 can (425g) canned cannellini beans, drained but do not rinse
- 4 cloves garlic, thinly sliced
- 1/3 cup heavy cream
- 1/4 cup lightly salted chicken broth
- 2 tsp white wine vinegar
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Line a baking sheet with foil. Toss the sausages on the sheet with 1 teaspoon of olive oil and bake, turning occasionally, until golden brown and heated through, about 15 minutes.
- Meanwhile, trim the chard stems and coarsely chop the leaves. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and leeks, season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the beans and garlic to the pan and cook, stirring, until softened, about 1 minute. Gradually add the chard leaves, stirring to wilt. Add the heavy cream and chicken broth and simmer until the vegetables are softened and the beans are tender but not mushy, about 3 minutes, adding a splash of water if the pan looks dry. Remove from the heat and stir in the vinegar, salt, and pepper.
- Divide the beans and greens among plates. Slice the sausages and add them to the plates, sprinkle with parsley.
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