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Sausage, Mushroom and Chard Stew
with lemon, bell pepper and caper salad

Active: 45 min Total: 45 min
This hearty stew is full of vegetables and gets a fast infusion of flavor from Italian sausage. Serve with a fresh salad on the side.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sausage, Mushroom and Chard Stew:
  • Garlic - 2 cloves , chopped
  • Onions, small - 1 , diced
  • Chard - 1 bunch , leaves torn and stems chopped
  • Mushrooms, any brown variety - 8 oz , sliced
  • Carrots, medium - 2 , diced
  • Italian sausage, uncooked - 1 lb
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 3 cups
  • Italian seasonings - 1/2 tsp
Lemon, Caper and Bell Pepper Salad:
  • Bell peppers, any color - 1/2 , diced
  • Lettuce, romaine - 1 head , chopped
  • Maple syrup - 2 tsp
  • Lemon juice - 2 tsp
  • Oil, olive - 2 Tbsp
  • Capers - 1 Tbsp , rinsed

Prep

  1. Bell peppers / Garlic / Onions / Chard / Mushrooms / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  2. Lettuce - Chop lettuce.
  3. Sausage - If sausage is in casings, discard casings and roughly chop sausage.

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Make

  1. Heat a Dutch oven over medium heat. Add cooking oil and then Italian sausage to heated oil. Saute until sausage is golden, 4 to 6 minutes. Drain any fat from the pot.
  2. Add garlic, onions, chopped chard stems, and carrots to pot. Saute for 3 minutes and then add in tomatoes (including juice), stock and Italian seasonings. Cover and bring to a boil. Add in mushrooms and simmer uncovered for 10 to 12 minutes.
  3. While stew is cooking, whisk together maple syrup, lemon juice and olive oil. Toss lettuce, bell peppers and capers in dressing.
  4. Add chard leaves to stew and simmer for another 5 minutes. Season to taste with salt and pepper.
  5. Serve stew with salad on the side and enjoy!

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