SAUSAGE AND SWISS CHARD PASTA
I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.
Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
SPICY SWISS CHARD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- In a large skillet over high heat, add oil, red pepper flakes and garlic and toast the garlic until golden brown. Add chard and toss quickly. Stir in a splash of white wine. Cook and toss until liquid evaporates and chard is wilted. Add the sugar, season with salt and serve.
SPICY SAUSAGE AND SWISS CHARD
Steps:
- - Rinse chard well and drain - Hold a leaf of chard at base of stem with one hand, and with other hand, grab leaf along stem, and move hand in an upwards motion to remove leaf from thick stem. Repeat for the rest of the bunch - Tear leaves into about 1.5 inch strips, and dry (Chard preparation can be done days ahead. Keep dry in an air tight container or plastic bag in the refrigerator; will remain fresh for up to two weeks) - Heat a large skillet over med-high heat with some olive oil - Add onions and saute until tender; about 7 minutes - Add garlic, red peppers, and other variety of spices such as: freshly grated ginger and or cumin - Stir, and then add greens - Saute for a minute or so, and then add stock and freshly cracked pepper and a pinch of salt (depending on the salt content of the stock, adding salt may not be necessary) - Turn down to medium heat, and cook for about 5 minutes - Add spicy sausage in thick slices; about 3/4 inch - Cook until sausage is cooked thoroughly, greens are wilted, and most of the liquid is evaporated (about 8-10 minutes)
RIGATONI WITH SWISS CHARD AND SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
- Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.
- Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.
Nutrition Facts : Calories 756 calorie, Fat 37 grams, Cholesterol 75 milligrams, Sodium 910 milligrams, Carbohydrate 76 grams, Fiber 4 grams, Protein 28 grams
SWISS CHARD PURSES WITH SAUSAGE STUFFING
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Soak bread cubes in milk in a large bowl until softened, 20 to 30 minutes. Squeeze out milk, discarding it, then crumble bread into bowl.
- Wash chopped leeks well in a bowl of cold water, agitating them to loosen any grit, then lift out and transfer to a sieve to drain.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Crumble sausage into skillet and brown, breaking up lumps with a fork, about 3 minutes. Transfer sausage with a slotted spoon to bowl with bread. Add 2 tablespoons oil to skillet, then sauté chopped leek, chard stems, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until vegetables are tender and just beginning to brown, 10 to 15 minutes. Stir vegetables into bread mixture, then cool until warm, about 15 minutes. Stir remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into eggs, then stir eggs into bread mixture.
- Wash leek strips, then blanch in a large pot of boiling salted water , uncovered, 2 minutes and transfer with tongs to a bowl of ice and cold water (reserve water in pot). Transfer to a colander and drain well, then transfer to paper towels and pat dry. Blanch chard leaves in water just until wilted, about 30 seconds, and transfer with a slotted spoon to ice water to cool. Drain chard leaves in colander.
- Put oven rack in middle position and preheat oven to 350°F.
- Spread 1 chard leaf on a work surface, using smaller leaves to patch any holes if necessary. Chard-leaf wrapper should be about 8 by 5 inches (if it's smaller, overlap several small leaves to form a larger wrapper; don't worry if wrapper is larger than 8 by 5). Mound 1/4 cup stuffing in center, then gather chard up over filling to form a purse and tie closed with a leek strip. (You have extra strips in case some break.) Make 19 more purses in same manner.
- Oil a 3-quart gratin or other shallow baking dish. Stand purses upright in dish and drizzle with remaining 1 1/2 tablespoons oil. Add broth to dish and cover purses with a sheet of wax paper or parchment, then loosely cover with foil. Bake purses until stuffing is warmed through and egg is set (cut one open on bottom to check), 35 to 40 minutes.
SPICY SAUSAGE, MUSHROOM, AND SWISS BREAKFAST CASSEROLE
Make and share this Spicy Sausage, Mushroom, and Swiss Breakfast Casserole recipe from Food.com.
Provided by akgrown
Categories Breakfast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown sausage in a skillet. Drain fat and set aside. Saute onions and mushrooms in butter until onion is tender. Mix in browned sausage.
- Place bread in a 9x13 pan. Layer sausage mixture then cheese over the bread.
- Mix eggs, milk, sourcream, salt and pepper.
- Pour evenly over cheese. Cover and refrigerate 6-24 hours.
- In the morning bake uncovered for 50-60 minutes at 325* or until lighly browned and egg is set.
Nutrition Facts : Calories 788, Fat 44.9, SaturatedFat 21.1, Cholesterol 262.7, Sodium 1328.5, Carbohydrate 58.8, Fiber 3.3, Sugar 2, Protein 35.9
SAUSAGE AND SWISS CHARD STRATA
Something like a cross between an omelet casserole and bread pudding, strata is perfect for serving a crowd at breakfast or brunch as it can be made ahead of time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
- Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10 minutes (or refrigerate up to overnight).
- Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 474 g, Fat 29 g, Fiber 2 g, Protein 25 g
PENNE WITH SPICY SAUSAGE AND CHARD
Food & Wine. WINE This savory Italian-inspired dish needs a tart, equally savory Italian-inspired red, such as a California Sangiovese, for contrast
Provided by dicentra
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, boil the chicken stock over high heat until reduced to 3/4 cup, about 6 minutes.
- In a large skillet, heat 1 tablespoon of the olive oil.
- Add the sausage, breaking it up with a spoon, and sauté over moderately high heat until cooked through and beginning to brown, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute.
- Transfer the sausage to a platter and pour off all but 1 tablespoon of the fat. Add the chard, cover and cook, stirring, until tender, about 7 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
- Drain the pasta and return it to the pot. Stir in the sausage, chard, ricotta salata, chicken stock, oregano and parsley and season with salt and pepper; toss well.
- Drizzle with the remaining 2 tablespoons of olive oil and serve.
Nutrition Facts : Calories 743.4, Fat 36.5, SaturatedFat 10.2, Cholesterol 51.2, Sodium 1401.5, Carbohydrate 79.2, Fiber 11.4, Sugar 3.4, Protein 27.1
More about "spicy sausage and swiss chard recipes"
SAUSAGE WITH GARLIC SWISS CHARD - NOURISHED SIMPLY
From nourishedsimply.com
5/5 (1)Total Time 25 minsCategory DinnerCalories 388 per serving
- In a large saute pan cook sausage over medium high heat until fully cooked, about 3-5 minutes.
FUSILLI WITH SPICY SAUSAGE AND SWISS CHARD - HAPPILY …
From ericajulson.com
5/5 (1)Estimated Reading Time 3 minsServings 6Total Time 45 mins
- Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium high heat. Add the sausage and cook, using a spatula to break it up into small pieces. Continue cooking until the sausage is well browned, about 15 minutes.
- Add the minced garlic to the sausage and let cook for 1 minute or so, until fragrant. Then remove the sausage and garlic to a plate and set it aside for later.
- Return the skillet to the stove top. Add 1 tablespoon of olive oil and all of the beef broth to the skillet. Bring to a boil and let cook for 1 minute to reduce slightly. Add the chard and cook, uncovered, for about 7 minutes, or until the chard is tender.
- Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions, about 10 minutes. When the pasta is tender, reserve 1/2 cup of the cooking water and drain the pasta.
PENNE WITH SPICY SAUSAGE AND CHARD RECIPE - JOANNE …
From foodandwine.com
Servings 4
- In a medium saucepan, boil the chicken stock over high heat until reduced to 3/4 cup, about 6 minutes.
- In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage, breaking it up with a spoon, and sauté over moderately high heat until cooked through and beginning to brown, about 10 minutes. Add the garlic and stir until fragrant, about 1 minute.
- Transfer the sausage to a platter and pour off all but 1 tablespoon of the fat. Add the chard, cover and cook, stirring, until tender, about 7 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta and return it to the pot. Stir in the sausage, chard, ricotta salata, chicken stock, oregano and parsley and season with salt and pepper; toss well. Drizzle with the remaining 2 tablespoons of olive oil and serve.
QUICK AND EASY SPICY SAUSAGE SPAGHETTI - JOHNSONVILLE.CA
From johnsonville.ca
SPICY SAUSAGE AND CHARD PASTA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - THE HOME ...
From thehomerecipe.com
SAUSAGE AND SWISS CHARD SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SAUSAGE AND SWISS CHARD RIGATONI | CANADIAN LIVING
From canadianliving.com
SAUSAGE & SWISS CHARD BISCUITS AND GRAVY | I HEART RECIPES
From iheartrecipes.com
SPICY SAUSAGE PASTA WITH GREENS - COOK FOR YOUR LIFE
From cookforyourlife.org
SPICY SAUSAGE AND CHARD PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY SAUSAGE AND SWISS CHARD SOUP - MYMOTHERLODE.COM
From mymotherlode.com
RIGATONI WITH SAUSAGE, CANNELLINI BEAN, AND SWISS CHARD ...
From pinterest.com
SPAGHETTI WITH SAUSAGE, SWISS CHARD, AND CHERRY TOMATOES
From greatist.com
RECIPE: MICHAEL SYMON’S ORECCHIETTE WITH SAUSAGE & SWISS CHARD
From undertheglasses.wordpress.com
GOAT CHEESE, CHICKEN SAUSAGE AND SWISS CHARD MANICOTTI ...
From heatherchristo.com
PASTA WITH SAUSAGE AND SWISS CHARD - 1840 FARM
From 1840farm.com
SPICY SAUSAGE AND CHARD PASTA RECIPE - SUNSET MAGAZINE
From sunset.com
CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD – SUMKING
From sumking.website
SWISS CHARD AND SAUSAGE RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
SWISS CHARD AND SAUSAGE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOT SAUSAGE AND CRISPY CHARD PIZZA RECIPE - BON APPéTIT
From bonappetit.com
SWISS CHARD CASSEROLE WITH ITALIAN SAUSAGE - YOUR LIGHTER SIDE
From yourlighterside.com
SWISS CHARD & SAUSAGE SOUP - SOBEYS INC.
From sobeys.com
SPICY BAKED PENNE WITH SAUSAGE AND CHARD - LUNCH RECIPES
From fooddiez.com
MUSHROOM PASTA | THE COZY APRON
From thecozyapron.com
PENNE WITH SAUSAGE, PANCETTA AND SWISS CHARD - BBC FOOD
From bbc.co.uk
SPICY SAUSAGE AND SWISS CHARD PASTA – THE QUEENS GRAZER
From thequeensgrazer.wordpress.com
SPICY BAKED PENNE WITH SAUSAGE AND CHARD RECIPE -SUNSET ...
From sunset.com
RECIPES: SAUSAGE AND SWISS CHARD STRATA AND MORE | THE ...
From seattletimes.com
SAUSAGE AND SWISS CHARD STRATA | THE SPLENDID TABLE
From splendidtable.org
SPICY SAUSAGE, LENTIL AND SWISS CHARD SOUP BY THEFEEDFEED ...
From thefeedfeed.com
PINTOS, SMOKY SAUSAGE AND CHARD STEW SPICED WITH A ...
From spiciefoodie.com
SPICY SAUSAGE & SHRIMP OVER PARMESAN GRITS - TWO LUCKY SPOONS
From twoluckyspoons.com
ONE-POT SAUSAGE & SWISS CHARD PASTA - THE SPIFFY COOKIE
From thespiffycookie.com
RECIPE: SAUSAGE AND SWISS CHARD STRATA | THE SEATTLE TIMES
From seattletimes.com
CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE
From skinnytaste.com
You'll also love