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Ingredients
- 1 tbsp + 1 tsp olive oil
- 1 lb Italian sausage , nitrate-free
- 2 carrots , cut into 1/2 inch pieces
- 2 garlic cloves , chopped
- 2 bunches Swiss chard , leaves cut into 2 inch strips (about 12 cups)
- 2 15.5 oz cans cannellini beans , rinsed
- sea salt and freshly ground black pepper
Ingredients
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Instructions
- Heat oven to 400 degrees. Heat 1 tbsp of the oil in a large, ovenproof skillet over medium-high heat. Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
- Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes. Add the beans, 1/2 cup of water, and 1/4 tsp each of salt and pepper; bring to a boil. Nestle the sausages in the beans.
- Sprinkle remaining olive oil over the sausage mixture. Transfer skillet to the oven and bake for 25 to 30 minutes.