Swiss Chard and Sausage with Polenta

Swiss Chard and Sausage with Polenta
Staff Writer
Swiss Chard and Sausage with Polenta

Anne Dolce

Swiss Chard and Sausage with Polenta

Swiss chard and sausage — it rolls off your tongue just as easy as it slides off the fork. This recipe is simple in nature but the sauce is made with deliberate steps (browning, deglazing with red wine, aromatics) to have a bold depth in flavor. It's the perfect bath for the Swiss chard and sausage to soak in, and the cheesy polenta is just the icing on the cake.

Click here to see Swiss Chard: Not Just for Sides.

Ingredients

  • 2  Tablespoons  olive oil
  • 1  Pound  sweet Italian sausages
  • small onions, sliced thinly
  • cloves garlic, minced
  • Salt and pepper, to taste
  • 1/4  Cup  red wine
  • 1  Pound  Swiss chard, stemmed and sliced into thin strips
  • 4  Tablespoons  soy sauce
  • 4  Cups  chicken stock
  • 2  Cups  water, plus more as needed
  • 1  Cup  polenta
  • 1/4  Pound  Gruyère cheese, cut into tiny cubes
  • 1  Cup  heavy cream
  • 1  Tablespoon  butter

Directions

In a large skillet, heat the olive oil over medium-high heat. Score the sausages a few times and add them to the skillet; cook until nicely brown and cooked through, about 8 minutes, turning throughout. Remove the sausages from the skillet and let cool on a cutting board.

Add the onions and garlic to the sausage drippings in the skillet and season with salt and pepper, to taste. Cook until the onions have softened, about 5 minutes. Add the red wine and stir, scraping up brown bits from the sausage as you stir. Increase the heat to high and reduce for 2 minutes, then add the Swiss chard. Toss the Swiss chard with the onions to let them wilt a little, then add the soy sauce and 2 cups of the chicken stock. Bring the mixture to a boil, then lower the heat to a simmer and let the Swiss chard simmer until cooked through, for about 5 minutes. Slice the sausages and add to the pot with the Swiss chard; reserve until ready to serve. 

Meanwhile, bring the last of the chicken stock, water, and a heavy pinch of salt to a boil in a pot. Slowly add the polenta, stirring constantly to avoid lumps. Remove the pan from the heat and whisk the polenta so that all of the liquid is absorbed. If the polenta gets too thick, thin it out with a little water. Add the cheese, cream, and butter; season with salt and pepper to taste. Serve with the Swiss chard and sausages. 

Nutritional Facts

Total Fat
18g
26%
Sugar
17g
19%
Saturated Fat
6g
25%
Cholesterol
33mg
11%
Carbohydrate, by difference
37g
28%
Protein
12g
26%
Vitamin A, RAE
160µg
23%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
164mg
16%
Choline, total
26mg
6%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
53µg
13%
Iron, Fe
6mg
33%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
170mg
24%
Selenium, Se
12µg
22%
Sodium, Na
1286mg
86%
Water
353g
13%
Zinc, Zn
1mg
13%

Swiss Chard Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Swiss Chard Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.