My lovely husband put in the biggest garden for me this year. It is enormous. When we moved in February we left behind a lovely backyard garden and I knew immediately we would have to put one in at this house. I just never anticipated it being too big. I love it.
We planted all the usual suspects such as zucchini, lettuce, peas, beans, tomatoes, peppers, carrots, onions, and winter squash. For the first time ever we planted swiss chard (red and rainbow) and sweet potatoes. I am unclear how the potatoes are doing as we haven’t dug them up yet. The chard however has been the break out star of the garden.
For the first time ever both Nathan and I READ the instructions on the seed packets. The chard envelope said to harvest early and often and, if you do, you will have chard past the first frost. “Yeah right” I thought. Uh… We have been eating chard every week since mid June. I put it in everything these days. Remember this recipe for sweet potatoes, zucchini and sausage? Yeah I put chard in it now. Ridiculous good. Besides you can never have too many greens in your diet.
This is one of my other go to use-up-chard recipes. It feels nourishing and hearty. I look forward to making this many more times. Hopefully past the first frost!
Lentils, sausage and swiss chard (makes 4+ servings)
12 ounces Italian sausage (I buy mine in bulk and get 1/2 sweet and 1/2 hot)
3 chopped peeled carrots
1 chopped onion
2 garlic cloves, minced
1 1/3 cups dried lentils
1 bay leaf
1 teaspoon fennel seeds
1 teaspoon chopped fresh rosemary
2 1/2 cups (or more) water
1 pound Swiss chard (about 1 large bunch), stems and ribs should be separated and cut, leaves coarsely chopped
Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Remove from pan. Drain any excess fat from skillet. Add carrot, onion, swiss chard stems, and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Return sausage and stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes. Place swiss chard leaves atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.