Tuesday, March 16, 2010

Rainbow Chard with Sausage and Portabella Mushrooms


2 links of sausage, cooked and sliced (I used DB family's)
1 bunch of rainbow chard, ribs removed and torn into pieces
1 cup portabella mushrooms, sliced
2 cloves of garlic, crushed
1 tablespoon seasoning (I use Kirkland Signature Organic Salt-Free Seasoning)

Saute mushrooms on medium high for about 10 minutes. Add sliced sausage and continue sauteing for another 5 minutes. Add garlic, chopped chard ribs, and seasoning. Once the ribs begin to soften, add in chard leaves and cover with a lid. after a minute or two, mix leaves with the other ingredients and replace the lid. Turn off the heat, but leave the covered pan on the burner for 10 minutes.

Sausage and mushrooms cooking away

A buttery slice of a portabella.

1 comment:

  1. Now I am slightly disappointed in the dinner that i cooked for myself and am eating while I read your blog. That looks awesome!