Sausage, Beans & Greens Pasta

This is a great end of summer ~ early fall dish. I loved that it gobbled up my CSA collards and chard. I really love any dish that transforms greens into a crowd-pleaser! 🙂 The mashed beans made the sauce creamy.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz, via epicurious.com. I used garbanzo beans and a mix of collard greens, Swiss chard, and spinach. I also substituted sweet Italian sausage and modified the proportions. The fried rosemary garnish was essential.

Yield: Serves 6

  • 1/3 cup (5 T) extra-virgin olive oil
  • 2 sprigs rosemary
  • 8 to 10 oz sweet or spicy Italian sausage, casings removed (I used 3 sweet sausages)
  • 1 (15.5 oz) can chickpeas or cannellini beans, rinsed, patted dry
  • 1/4 cup dry white wine
  • 16 oz (1 pound) paccheri, rigatoni, or other large tubular pasta (I used pennoni pasta)
  • Kosher salt
  • 8 to 10 cups (lightly packed) cut or torn escarole, kale, or Swiss chard leaves (I used 1/4-inch ribbons stemmed and halved collard greens, 1/2-inch ribbons stemmed Swiss chard (stems cut into 1/4-inch pieces and reserved), & baby spinach)
  • 3/4 cup freshly grated Parmesan, divided
  • freshly ground black pepper
  • 3 T unsalted butter
  1. Heat oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
  2. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
  3. Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 5 to 8 minutes. Transfer with a slotted spoon to a shallow bowl.
  4. Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with a spoon, until browned in spots, about 3 to 5 minutes. Transfer about half of chickpeas to plate with sausage.
  5. Add wine to pot (and add the Swiss chard stems, if using), bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  7. Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add the greens and 1 cup pasta cooking liquid. Cook, tossing often, until the greens are wilted, pasta is al dente, and sauce is thickened, about 4 minutes.
  8. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce.
  9. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  10. Divide pasta among bowls or place in a large serving dish. Crumble fried rosemary over top and sprinkle with remaining 1/4 cup cheese.

Orecchiette with Sausage & Chard

This is a variation of one of my favorite Italian restaurant dishes, orecchiette with sausage and broccoli rabe. It was fast to prepare and really full-flavored- incorporating anchovies, freshly ground fennel seeds, and lots of garlic. Great.

This recipe was adapted from 177milkstreet.com, contributed by Jeanne Maguire. I substituted jarred fire-roasted red peppers and brine for Peppadew peppers. I used a combination of sweet and hot Italian sausage as well.

Yield: Serves 4 to 6

  • 12 ounces orecchiette pasta
  • coarse salt
  • 2 T extra-virgin olive oil, divided
  • 1 pound (about 6) sweet or hot Italian sausage, casings removed (I used 2/3 sweet (4) and 1/3 hot sausage (2))
  • 3 anchovy fillets, minced
  • 2 tsp fennel seeds, ground
  • 1/4 cup finely chopped mild Peppadew peppers or fire-roasted red peppers, plus 1 T brine (I used Trader Joe’s)
  • 8 to 10 large garlic cloves, thinly sliced
  • 1 pound Swiss chard, stems and leaves separated
  • 3/4 cup chicken broth or stock, divided
  • 3 T freshly grated Parmigiano-Reggiano, plus more for serving
  1. Remove the stems from the chard leaves and cut into 1/2-inch pieces. Soak in a bowl of water, drain, and set aside.
  2. Cut the leaves into 3-inch wide ribbons; wash and drain. Set aside.
  3. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
  4. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
  5. Meanwhile, in a 12-inch skillet (with a lid available) over medium-high, heat the remaining 1 tablespoon oil until shimmering. (I used a large enameled cast iron pan.)
  6. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Remove from pan and place on a paper towel-lined plate. Discard all but 1 T of the drippings from the pan.
  7. Add the anchovies, ground fennel seed, and peppers to the skillet and cook over medium, stirring constantly, for 30 seconds or until fragrant.
  8. Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds.
  9. Add 1/4 cup of the stock and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.
  10. Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 to 4 minutes.
  11. Scrape the chard mixture into the pot with the pasta. (I added the pasta to the pot with the chard instead!)
  12. Add the sausage and 1/2 teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.
  13. Gradually stir in the Parmesan, then the Peppadew or roasted red pepper brine.
  14. Taste and season with salt. Serve sprinkled with more Parmesan.

Shortcut Chicken & Dumplings

More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.

The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.

Yield: 4 to 6 servings

  • 3 tablespoons unsalted butter
  • 4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
  • 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
  • 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
  • 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
  • additional vegetables such as frozen peas, or diced parsnips, fennel, or mushrooms, optional
  • 3 to 6 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon poultry seasoning (optional)(I omitted it)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 1 cup heavy cream
  • 1 (16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
  • 1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
  • fresh tarragon, parsley or dill, for garnish

Chicken Baked on a Bed of Bread & Greens

This healthy one-pot dish is for fans of greens. 🙂 I thought that it could even work as a dish to serve for a small-scale Thanksgiving feast because it incorporates bread (stuffing), greens (vegetables), and chicken (poultry). It would just need potatoes on the side- which is actually how my husband ate the leftovers. 😉 It was a pre-Thanksgiving meal for us because my crowd prefers a more indulgent feast on the big day. We did end the meal with apple pie bars.

This recipe was adapted from Food and Wine, contributed by Melissa Perello. It was inspired by chef Judy Rodgers’ famous wood-fired roasted chicken at Zuni Café in San Francisco. I kept waiting for chard to appear in my CSA box so that I could make it. This dish gobbled up all of the chard, kale, and beet greens from my share! The capers and golden raisins made the base of the dish extra delicious.

Yield: Serves 4 to 8

  • 8 to 10 oz (about 1/2 loaf) day-old peasant bread, cut into 1-inch cubes (I used a pain au levain boule)
  • 4 to 6 T extra-virgin olive oil
  • 4 T salted capers, rinsed well
  • 4 T golden raisins
  • 1 1/2 pounds tender fresh greens such as Swiss chard, kale, spinach, or beet greens (the original recipe uses Swiss chard)
  • 3 large shallots, thinly sliced
  • 6 garlic cloves, coarsely chopped
  • 1/2 tsp dried thyme
  • coarse salt and freshly ground black pepper
  • 8 skinless bone-in chicken thighs or one 3 1/2 pound chicken, skinned and cut into 8 pieces
  • fresh thyme and parsley, for garnish, optional
  1. Prepare the Greens: If using Swiss Chard: Remove the stems and finely slice or chop; slice leaves in half through the ribs and cut into 2-inch ribbons. If using Kale: Remove ribs and discard; tear leaves in half and slice into 1/2-inch ribbons. If using Spinach or Beet greens: Remove stems and slice leaves into 2-inch ribbons. Wash and spin dry.
  2. Preheat the oven to 350°, preferably on convection.
  3. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, prepared greens, shallots, and garlic. Season with salt and black pepper.
  4. Spread the bread-greens mixture in a large enameled cast-iron casserole. (My pan was almost overflowing!)
  5. Season the chicken pieces with salt and pepper and arrange them over the bread. Sprinkle with dried thyme.
  6. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
  7. Remove the lid and parchment paper and increase the oven temperature to 400°.
  8. Bake the chicken for 10 to 15 minutes longer, or until golden on top and cooked through.
  9. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens, garnished with fresh herbs.

Swiss Chard & Ricotta Galette

I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂

This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂

The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.

Yield: One 10 to 11-inch tart

For the Crust:

  • 1 cup unbleached all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon kosher salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
  • 3 ounces cream cheese
  • 1 large egg yolk

For the Filling & Egg Wash:

  • 2 tablespoons extra-virgin olive oil
  • 12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
  • 1 large onion, sliced lengthwise 1/4 inch thick
  • Kosher salt and freshly ground pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons golden raisins
  • 3 anchovy fillets, coarsely chopped (optional)
  • 2 tablespoons fresh thyme leaves
  • 6 ounces ricotta, room temperature
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 3 tablespoons heavy cream, divided
  • 1/2 teaspoon freshly grated nutmeg
  • 1 large egg yolk

To Make the Crust:

  1. Pulse flour, oats, and salt in a food processor to combine.
  2. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
  3. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

To Make the Filling:

  1. In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
  2. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
  3. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
  4. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
  5. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
  6. In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
  7. Stir in nutmeg; season with salt and pepper.

To Make the Galette:

  1. Preheat oven to 375 degrees, preferably on convection.
  2. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
  3. Arrange onion mixture evenly over dough, leaving a 3-inch border.
  4. Spread ricotta mixture over onion mixture; top with chard mixture.
  5. Fold edges of dough over and gently press down to seal.
  6. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
  7. In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
  8. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Stir-Fried Napa Cabbage with Garlicky Sauce

This was a great side dish to prepare with my CSA Napa cabbage and scallions. We ate it with spicy pork kebabs and brown Basmati rice. The original recipe recommends serving it with rice to soak up the wonderful sauce. I agree!

This recipe was adapted from Food and Wine, contributed by Kate Winslow. I used crushed red pepper flakes instead of Korean hot red-pepper flakes. It would be a great accompaniment to any grilled meat or fish.

Yield: Serves 4 to 6 as a side dish

  1. Mince and mash the 2 cloves of chopped garlic to a paste with a pinch of salt.
  2. In a mini food processor, mince the scallions and remaining 2 cloves of garlic.
  3. Stir together the garlic paste, minced scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
  4. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes.
  5. Remove from the heat and pour the dressing over the cabbage and toss gently to combine.
  6. Transfer to a serving dish and garnish with the toasted sesame seeds.
Note: The sauce can be made 2 hours ahead and kept at room temperature.

*Korean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.

Slow Cooker Lentil Soup with Italian Sausage & Greens

I actually have a third tasty soup to share. This one is reminiscent of one of our family favorites, Lentil-Kielbasa Soup. Don’t worry- it’s not so similar that it will prevent me from making my tried and true lentil-sausage soup as well this season. 🙂

This recipe was adapted from The New York Times, contributed by Sarah Digregorio. I used French green lentils instead of black lentils, modified the proportions and incorporated a mixture of CSA greens including beet greens, broccoli greens and escarole. I also garnished the soup with my CSA parsley instead of basil.

This soup could easily be made on the stove top instead of in a slow cooker. I loved that it gobbled up my CSA greens too.

Yield: 6 servings

  • 1 pound hot or sweet Italian pork sausage, loose or removed from its casing
  • olive oil, if necessary
  • 1 large red or yellow onion, chopped
  • Kosher salt
  • 10 large garlic cloves, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 thyme sprigs
  • 2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
  • generous pinch of red-pepper flakes
  • freshly ground black pepper
  • 3/4 cup dry white wine (I used Pinot Grigio)
  • 1 bay leaf
  • 2 cups dried lentils, preferably black beluga (I used French green lentils)
  • 1 (14-ounce) can whole or chopped tomatoes
  • 8 cups chicken stock
  • 5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped (I used a mixture of beet & broccoli greens with escarole)
  • 1 T red-wine vinegar
  • chopped fresh parsley or basil, for garnish
  • grated Parmigiano Reggiano, for garnish
  1.  In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes.
  2. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
  3. Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  4. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes.
  5. Add the onion and garlic powders, the herbs, red pepper flakes and several generous grinds of black pepper. Stir to combine.
  6. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
  7. Scrape the skillet mixture into the slow cooker with the sausage.
  8. Add the bay leaf and the lentils.
  9. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice.
  10. Pour in the chicken stock.
  11. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock.
  12. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
  13. Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale.
  14. Stir in the vinegar.
  15. Serve in bowls, topped with chopped parsley and/or basil and grated Parmesan.

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