Life Begins to Return to Normal

After many nights of eating out, tonight I finally cooked again. I tried a new recipe that I had found about a year ago in a library book called "Small Plates Appetizers as Meals". Unfortunately, I can't credit the author as I didn't write down her name but I can say that it was delicious. I made a few very minor changes as I always do. Can't help myself. Sometimes it just looks like it needs a little more garlic or something else. That is the creative part for me. Anyway, I've been sleeping a bit better since mom passed since I no longer worry about her health or happiness since she is in a better place. I'm getting my energy back. Thus, the cooking began again tonight. It has rained every single day since we arrived in New Jersey so Dave and I have entertained ourselves by going to either Home Depot or the grocery store. While at the fabulous Shop Rite grocery store today I saw the most beautiful Swiss Chard. It was time to try out this recipe. This one is titled:

Italian Sausages With White Beans and Swiss Chard.

2 Tbs. olive oil (EVOO)
4 to 5 sausage links - skin removed(Recipe called for regular sausage but I used turkey, two sweet and three hot but next time I will use all hot)

Beans:
2 Tbs. EVOO
1 large onion, sliced thin
3 cloves garlic, minced
2 cans cannellini beans, rinsed and drained
4 Roma tomatoes, small dice (I used 3 large Florida tomatoes which we had brought with us on our trip up)
1/4 fresh basil leaves, julienned
1 teaspoon kosher salt (I used large grain sea salt)
1/4 teaspoon freshly ground black pepper

Swiss Chard:
1 very large or two smaller bunches Swiss Chard, any color (small chop for the stems and large chop for the greens) - washed and drained
3 Tablespoons EVOO
1 cup low-sodium chicken broth (Swanson's)
1/2 teaspoon crushed red pepper flakes (make sure yours are still red and have not turned brown from age)
1/4 cup grated fresh Romano cheese (this is a great taste addition and most necessary to the recipe...don't skimp)

In oil, cook the sausages (I cut them into 4 or 5 sections each) over medium heat, covered, for about 5 minutes. Turn them over and cook 5 minutes more. Remove them from the pan. To the same pan add more oil and the onions. Cook a few minutes then add the garlic, beans, tomatoes, basil, salt and pepper. Simmer on low about 4 minutes, then add the sausage back in and cook 10 minutes more.

In another pan, heat more oil and add the small chop stems from the Swiss Chard. Cook several minutes. then add the greens, (a little at a time if necessary to fit your pan), the broth, crushed red pepper flakes, and salt. Cover and steam 5 minutes or so until wilted, stirring often. Don't overcook them.

Place the cooked chard and some juice on a plate and top with the beans and sausage mixture. Sprinkle grated fresh Romano cheese on top.

I guess by the title of the book that this is supposed to serve many people as an appetizer before a meal. We ate 2/3 of it as our entree. It was very, very delicious and had to be healthy with the beans, tomatoes, chard, turkey and olive oil. While Dave did the dishes (as always) he insisted I put this on my blog and add two stars on this dish in my recipe file. Granted, if you are picky or don't like beans or greens, you probably won't like this recipe. However, if you are like us, you will think it is a definite keeper. Hope you will try it soon. Oh, and I can't suggest often enough that you plant a basil plant in a sunny spot in your yard. So many recipes call for fresh basil and it is very easy to grow. It likes full sun and a lot of water. Fertilize once a week. Happy eating.