Swiss Chard, Cannellini and Turkey Sausage (serves 2)

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If you are looking for a really fast supper, this is it. Low carb and gluten-free, it’s high in nutrients and low in calories. Simple, quick, wholesome, healthy…what more could you ask for? And if you are looking for a vegan or vegetarian option, substitute a tofu or tempeh sausage. The whole meal comes together in about 20 minutes, and is not only colorful, but highly nutritional. We like red wine, so we have paired it with a Chilean Carmenere. ~ Glyn and Will

8 ribs Swiss chard, stems removed and chopped, leaves shredded

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2 links turkey Italian Sausage, sliced (Vegan Option: omit, or use tempeh sausage)
1 15 oz can cannellini beans, drained
1 clove garlic, smashed
1 small onion or shallots, thinly sliced
2 tbs olive oil
1 dash red pepper flakes
¼ c dry white wine
1 splash fresh lemon juice over each portion
¼ C grated cheese (Vegan Option:  Omit or use vegan cheese)

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Saute the onion and garlic in the olive oil. Add the chard stems and cook until tender. Add the sausage and cook through. Add the beans, red pepper and lemon juice and heat thoroughly. Add the wine and simmer for about two minutes. Check seasoning and add salt if needed. Top with grated cheese if you like.

The RavenOak Sous Chef, Will

The RavenOak Sous Chef, Will

This entry was posted by Glyn Ruppe-Melnyk.

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