Since we got our first shipment of organic produce (delivered to our door) the other day, I've been thinking of ways to use the wonderful, seasonal produce we've received. I'm a big fan of veggies anyway, so I'm not afraid to try new things. Actually, it's kinda a fun challenge to discover new ways to do things with veggies--or to discover ways to do things with new veggies I've never cooked with before.
One of the things that came in my box this week was Rainbow Chard. I've never had rainbow chard before, but I have cooked with chard in the past, just not very much. I have a recipe for Zuppa Toscana (the wonderful potato/sausage soup you get from Olive Garden) that my family absolutely ADORES. Usually it takes kale, but hey...if I've got chard on hand, why not?!? So here is my recipe:
1 lb Italian Sausage (hot or mild depending on your tastes)
1 lg diced onion
2 cloves garlic, diced
4 strips bacon, optional
3 large potatoes, sliced thinly
10 c. chicken broth OR water and bouillon to taste
1 lg. bunch kale or chard, chopped
Brown sausage in large stock pot with diced bacon. Add onions and garlic and cook until soft. Add water and bouillon or broth. Add potatoes and cook until soft. Add greens at the end and cook for another 20 minutes or until tender.
I make this at least 2x a month and everyone loves it. It's such a great way for the children to get their greens...and it's really easy and freezes fantastically. Oftentimes I'll make a double batch and freeze the left overs for a quick Sunday dinner or a lunch.