Sausage, Beans & Greens

We're still getting lots of wonderful produce from the CSA. I had a beautiful bunch of Rainbow Chard and saw this recipe over at Kalyn's Kitchen. I decided I'd make it vegan and on the stove using the ingredients I had on hand. We loved the flavors of this dish.

• 1 can cannellini beans, undrained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 package Tofurky Spinach Pesto sausages (or any vegan sausages)
• 1-2 teaspoon oil, for browning sausage
• 1 bunch rainbow chard, cut into ribbons and washed
• 1 teaspoon finely minced fresh garlic
• Parmesan cheese for serving, if desired

Cut sausages into coins about 1/4 inch thick. Add oil to a large skillet and brown the sausages on both sides.

Add sliced chard to skillet, cover and cook about 5 minutes. Add spices, minced garlic, undrained beans and about 1/4 cup of water. Cook about 5 more minutes.

Simmer on low for about 15 minutes. Stirring occasionally.

Serve with a side salad and/or garlic bread. Enjoy!