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We hope you got insight from reading it, now let’s go back to rustic sausage, lentil and swiss chard sauce recipe. You can have rustic sausage, lentil and swiss chard sauce using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rustic Sausage, Lentil and Swiss Chard Sauce:
- Use 1 tbsp extra-virgin olive oil
- You need 1 lb Italian sausage, removed from its casing
- Prepare 2 onions, minced
- Provide 2 carrots, peeled and cut into 1⁄4-inch pieces
- Get 1 celery rib, minced
- Provide 6 garlic cloves, minced
- Prepare 1 tbsp minced fresh oregano or 1 teaspoon dried
- Use 1⁄3 cup all-purpose flour
- Take 1⁄2 cup dry white wine
- Prepare 5 cup low-sodium chicken broth
- Prepare 3⁄4 cup lentilles du Puy or brown lentils (51⁄4 ounces), picked over and rinsed
- You need 2 bay leaves
- Get 1 lb swis chard, stemmed and leaves sliced 1⁄2 inch thick
- Prepare 1 Salt and Pepper
Instructions to make Rustic Sausage, Lentil and Swiss Chard Sauce:
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown sausage well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker. Pour off all but 2 tablespoons fat left in skillet.
- Add onions, carrots, celery, garlic, and oregano to fat in skillet and cook over medium-high heat until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir broth, lentils, and bay leaves into slow cooker. Cover and cook until lentils are tender, 9 to 11 hours on low or 5 to 7 hours on high.
- Gently stir in chard, cover and cook on high until tender, 20 to 30 minutes. Let sauce settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Season with salt and pepper to taste.
I purchased swiss chard the other day and was looking for something to do with it. I stumbled upon a recipe which I promptly revamped. Lentils and other vegetables should be cooked but not overly soft. Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on. Stir in the lemon juice and season with salt and pepper.
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