I've made a dish similar to this with spinach and chicken sausage, so I knew my idea would work, but I forgot how much the red chard stems can bleed when cooking and so it's not as pretty as it could be. Maybe? I kind-of like the muddied ruby red.
Unfortunately, while I carefully wrote down all the ingredient amounts as I made this dish, I've lost my notes -- probably recycled them in a mad fit of tidying on garbage day -- so what follows is my best guess!
Farfalle with Swiss Chard & KielbasaYield: 4 servings
- 1 bunch Swiss chard, washed and rinsed
- 2 smoked sausage links
- 1 yellow onion
- 6 cloves garlic
- 8 sun-dried tomatoes
- 4 servings mini farfalle
- 2 Tbsp olive oil
- Salt and pepper, to taste
- Shredded Parmesan, if desired
- De-stem the chard. Chop the stems into very small pieces. Sliced the leaves into ribbons. Set aside.
- Chop the kielbasa, onion, garlic, and sun-dried tomatoes into small pieces. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
- Meanwhile, heat the olive oil in a large skillet. Add the onions and garlic. Cook, stirring frequently, until the onion is translucent. Add the chard stems and sun-dried tomatoes.
- Sauté, stirring frequently, until the stems begin to soften. Add the chard leaves and kielbasa and cook until the sausage begins to brown and the chard leaves have wilted.
- Add the pasta to the chard and stir well to combine. Season with salt and pepper as needed. Serve with shredded Parmesan.