This Swiss chard, chicken sausage, and potato sauté, seasoned with paprika, makes a flavorful one-dish meal. A little chopping is required, but you won’t regret it after your first bite.
In her wonderful book, Animal, Vegetable, Miracle (Bookshop.org), Barbara Kingsolver writes about every gardener’s problem with excess zucchini. She tells a funny story about how she had to lock her car doors to prevent neighbors from putting bags of zucchini in her car. I don’t have enough garden space to grow zucchini, but every year I find myself with a lot of kale and Swiss chard. This Swiss chard, chicken sausage, and potato sauté is a great dish for using chard.
I used a package of apple chicken sausage in this recipe. I like the way that the apple flavor pairs with the paprika. If you want a non-meat version of this dish, rinse a can of chickpeas and add them to the pan near the end of the cooking process.
This recipe makes four servings.
Ingredients
- 1 large bunch of Swiss chard
- 6 small – medium white potatoes (or Yukon Gold)
- 2 tablespoons extra virgin olive oil
- 1 large white onion, sliced and chopped
- 1 package chicken sausage (10 ounces), thinly sliced
- 2 teaspoons sweet paprika
- 1/2 teaspoon smoked paprika
- Kosher salt, to taste
- Fresh ground pepper, to taste
Directions
To prepare the chard, remove the stems, dry them, and chop them into 1/4-inch slices. Set them aside.
Spin the chard leaves dry. Chop them lengthwise and then across, so that the leaves are cut into small pieces. Put them in a different bowl than the stems and set them aside.
Peel the potatoes and cut them into 1-inch chunks. Add them to a pot of water and cook them until just tender when poked with a fork. Don’t overcook them. Drain them and cover them with a damp towel to keep them from drying out.
Add the olive oil and onion to a large skillet and cook them over medium-high heat, for about 5 minutes. Add the sausage slices and chard stems. Cook everything until the sausage and onions start to brown.
Turn the heat down to medium. Add the chard leaves. Stir in the paprika and cook until the chard leaves start to wilt (only a minute or two). Add a little salt and pepper, taste, and adjust the seasoning if needed.
Follow this dish with a light salad. See my suggestions below.
Related Posts
You might enjoy one of these salads after a bowl of the Swiss chard, chicken sausage, and potato sauté.
- Orange Avocado Salad with Pistachios
- Carrot Parsley Salad
- Frisée Carrot Salad with Lemon Za’atar Vinaigrette
- Kale Salad with Apples, Cranberries and Walnuts