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1. Heat oil in Dutch oven over high heat. Add sausage and cook, stirring frequently, 4 to 5 minutes, breaking up with back of spoon, until browned. Add garlic; cook 1 minute until fragrant. 2. Add broth, Swiss chard, fennel seeds, salt and red pepper. Cover and simmer 15 to 18 minutes, stirring occasionally, until chard is tender. 3. Add tomatoes and beans to Dutch oven, stirring to break up tomatoes with spoon. Simmer, uncovered, 5 minutes. Stir in tubetti and provolone. Makes 5 servings. *To defat broth: Freeze broth 30 minutes until fat solidifies on surface. Remove fat with slotted spoon. Prep time: 10 minutes Cooking time: 34 to 38 minutes Degree of difficulty: Easy Low-fat (C) Copyright 1998, Meredith Corporation, All Rights Reserved Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Thursday, January 15, 1998 5:44 AM NOTES : FROM LHJ ONLINE http://www.lhj.com For great gusty taste without a lot of meat, use a link of hot Italian sausage. Bite-size pasta is what you want--tubetti, ditalini or tiny shells--for this chunky white bean and greens stew. Recipe by: LHJ Kitchen [lhjkitchen@LHJ.COM] Posted to MC-Recipe Digest by "email@example.com"
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