Break out of your routine with our Rainbow Chard with Potatoes and Sausage. Potatoes and sausage are a great complement to the colorful chard.
What You Need
Original recipe yields 4 servings
1 lb. rainbow Swiss chard
1/2 lb. Italian sausage links, cut into 1/2-inch-thick slices
1 Tbsp. olive oil
1 large baking potato (1/2 lb.), peeled, cut into 1/2-inch pieces
1 cup chopped onions
2 Tbsp. minced fresh garlic
1/2 cup water
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 can (15.5 oz.) cannellini beans, rinsed
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Remove stems from chard leaves; cut stems into thin slices. Set aside. Stack chard leaves; fold lengthwise in half, then cut crosswise into 1/2-inch-wide ribbon-like strips.
Heat oil in large nonstick skillet on medium heat. Add potatoes, onions, garlic and sliced chard stems; cook 5 to 7 min. or until vegetables are crisp-tender, stirring frequently. Add sausage slices; cook 8 to 10 min. or until evenly browned, stirring frequently.
Add water and chard ribbons; cook 5 min. or until chard begins to wilt. Stir in pasta sauce. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 10 min., stirring occasionally
Stir in beans; cook, covered, 5 min. or until heated through, stirring occasionally. Remove from heat; top with cheese.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.