Chard, Potato And Sausage Stew
Chard, Potato And Sausage Stew
• 1lb of Chard
• 1 clove of chopped Garlic
• 1 lb small boiling Potatoes
• 2Tbsp. red wine Vinegar
• 1/4 c. Extra Virgin Olive Oil
• 1/4 tsp dry red Pepper Flakes
• 1lb of favorite Sausage
• Salt and black pepper to taste

1. Trim dry ends from chardchard and cut stems off, where green leavesgreen leaves begin. Chop stems coarsely and set aside. Cut green leaves in half lengthwise and then cut into narrow ribbons.
2. Cut potatoes in halves or possibly in quarters, depending on size. Pieces should be size of walnuts. Place potatoes in steamersteamer basket over rapidly boiling water and cook, covered, 5 min.
3. Meanwhile, heat extra virgin olive oil in skillet over medium-high heat. Slice open skins on sausages and crumble meat into skillet. Cook, stirring occasionally, till well brownedbrowned, about 10 min. Chop with spoon to crumble into rather small pcs.
4. After potatoes have steamed 5 min and while sausage is cooking, add in minced chard stems to steamer basket and steam 10 min more. When sausages have browned, add in chard leaves, garlic and red pepper flakes to skillet and stir well to combine. Cook till leaves begin to soften, about 5 min.
5. When potatoes and chard stems are done, empty steamer basket into skillet. Stir well to combine potatoes, chard stems, chard leaves, sausage and rendered oil from sausage. Season to taste with salt and pepper (because of potatoes, you'll need more salt than you might think). Reduce heat to low and keep hot, uncovered, till ready to serve.
6. Just before serving, drizzle vinegar over top of all and toss to combine. Serve in shallow pasta bowls. Serves 6.