Chard & Chicken Sausage

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Hey, friends! I am so ready for the freakin' weekend (Rihanna song, anyone?!). 

 Evan and I heading to Santa Barbara tomorrow, and I can't wait! It's been over three years since we've been - the summer of 2008. Evan had just proposed and then spent the summer in Pasadena interning at NASA. I flew out for a weekend, and we stayed in Santa Barbara. We both fell in love with that place and are looking forward to the weekend! 

 Flashback photo!

Santa Barbara 2008

Dang, I feel old. 

Anyway, I don't think I'll be blogging during our little vacation, but I'll be sure to update you when I get back. Vacations are meant to be enjoyed, and I will I do enjoy blogging, I just don't think it's the time or the place for it. 

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Alright, so I think I already mentioned that Evan and I are quite addicted to the chicken sausage from Trader Joe's. There are so many flavors, and it's so versatile!


Because we received chard this week in our CSA box, I knew I wanted to make this Swiss Chard with Onions recipe that I spotted a few weeks ago. To bulk it up and turn it into a main dish, I threw in some chicken sausage. 


We rolled with the Spinach Fontina & Roasted Garlic Chicken Sausage this time around, and it paired perfectly with the chard and onions.

Just like most of the recipes I share, this is very simple. It features three main ingredients (onions, chard & chicken sausage) and is extremely easy to prepare. I hope you try it!

Chard & Chicken Sausage

Ingredients:
1 tablespoon olive oil
1 onion, chopped
1 bunch chard, torn into bite-sized pieces
2 Spinach Fontina & Roasted Garlic Chicken Sausages, sliced
1 tablespoon balsamic vinegar
salt & pepper

Directions:
In a large skillet, heat the oil over medium heat and add onion; saute for 5 minutes.

Meanwhile, on a nonstick frying pan, cook the chicken sausage for 12-14 minutes; flipping halfway.

After the onion has cooked for 5 minutes, add in the chard. Stir-fry for  8-10 minutes, until wilted. Add in cooked chicken sausage and balsamic vinegar. Season with salt and pepper. 

Enjoy!

Yield: 2 servings

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Favorite vacation spot - and go!

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