The market is full of delicious leafy greens right now, which naturally means that we were craving greens & beans this week. Our favorite green to use for this dish is swiss chard, but if you want to use kale or spinach that would work too. We paired it with some toasted bread from Flour City and roast kabocha squash puree we froze last fall and the flavor combo was ammmmmaazing!
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Greens & Beans with Sausage
3 Tbsp lard or oil
1 lb Italian sausage
1 medium onion, chopped
3-4 garlic scapes, chopped (or could substitute 1-2 cloves of minced garlic)
1 bunch Swiss chard, chopped
1/2 cup stock (chicken, veggie, or pork)
14 oz white beans (we used dried cranberry beans that we cooked in our pressure cooker)
salt and ground black pepper, to taste
1. In a large skillet, heat 1 Tbsp of the lard over medium heat. Crumbled the bulk sausage into the pan and cook, turning the sausage occasionally, until browned and cooked through, about 5-8 minutes.
2. In a different skillet, heat the other 2 Tbsp lard over medium heat. Add the onions and cook until softened, about 4-6 minutes.
3. Add the scapes to the onions and stir. Let cook for about 30 seconds, then add the chard.
4. Stir the vegetable mixture, then add the beans, stock and a few grinds of black pepper, and then cover with a lid. Cook for 7-8 minutes.
5. Stir in the sausage and cook for 1 more minute, then remove from heat.
6. Enjoy!