Tuscan sausage and white beans with chard

[Eric]

1/2 lb (500g) mild Italian sausage, removed from casing if cased

6 cups Swiss chard, thinly sliced stems and leaves

1/2c (100mL) dry Vermouth (or broth or water)

15oz cannelini beans (canned), rinsed

15oz diced tomatoes (canned), with olive oil and onions

 

Brown sausage over medium-high heat until thoroughly cooked and oils have been expressed, using a spatula to break into small bits during the cooking process. Add the chard and cook quickly until just wilted, stirring constantly. Deglaze the pan with Vermouth (or broth or water). Add beans and tomatoes; cook until heated through and slightly thickened. Serve in bowls with fresh bread or, better, foccacia.

We were lucky enough to have some beetroot from our chard that had wintered over in the garden, and it was a great addition. Chop into 1/2" (1cm) dice and cook with the sausage for a minute or two before adding the chard leaves.