So exciting news totally unrelated to this blog post! See’s Candy just opened its very first Texas location and it happens to be about 15 minutes away from me in Frisco. Today was the grand opening so I decided to check it out. Unfortunately I completely forgot to bring my phone (a.k.a. picture-taking device) so I wasn’t able to get any fun photos for you. But, I did get to sample two very tasty (and rich) chocolates. Both were dark chocolate, because that’s what I prefer. The first was a snickers type of candy and the second was a peppermint patty type of candy. Both quite tasty, but that put me over the top for candy tasting for the day! I immediately left the store and the mall and hightailed it to my car for my water bottle to wash down all that sweetness. But before I even tasted any yummy treats, I got to spin the wheel of giveaways and won a free peanut brittle bar! I’ll be saving that for later.
Anyway, today I’ve got a new recipe for you from a cookbook I’ve been turning to quite a bit lately!
Swiss Chard with Tomatoes, Garbanzo Beans, and Spicy Sausage
Seasonal Food: How To Enjoy Food at its Best with More Than 200 Recipes
by Susannah Blake
Makes 4 Servings
1 1/4 lb. spicy pork sausages (I used turkey sausages)
2 tbsp. olive oil
1 onion, chopped
3 cloves garlic, chopped
14 1/2-oz. can chopped tomatoes
15-oz. can garbanzo beans, drained and rinsed
18 oz Swiss chard, sliced
crusty bread, for serving
Heat the oil in a large pan. Add the onion and garlic and fry gently for about 5 minutes, until soft.
Add the tomatoes, garbanzo beans, and sausages, and let simmer for about 10 minutes.
Toss in the Swiss chard and cook for another 10 minutes, stirring occasionally, until the leaves are tender. Serve piping hot with crusty bread.
This dish is totally awesome! I loved it! And it was super easy to make. It really reminds me of a soup that I will most likely be sharing with you guys next week as part of Project Cookbook. The recipe didn’t specify whether to use just the leaves or leaves and stalks of the Swiss chard so I used the leaves and stalks (I hate wasting food). The flavors married really well. One thing I might do differently next time, though, is to remove the sausage from the casings and sauté the meat instead of broiling it. That’s how I normally cook my turkey sausages and what can I say, I’m a creature of habit, I prefer to cook them that way instead. Coming in at 443 calories per serving (if using turkey sausage), I will definitely be adding this recipe to our favorites pile! Enjoy!