Thursday, April 3, 2014

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!


  1. Love how easy and budget friendly this recipe is!

    1. Thanks for stopping by. It is a super easy recipe and so full of wonderful flavor. If you make it let me know what you think.

  2. This sounds really delicious - look forward to trying it!

    1. Kelly,
      Thank you, it is a delicious dish. Let me know what you think about it when you make it.