Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rustic sausage, lentil and swiss chard sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Z Nothing Beyond Extreme Hot Sauce. Quaker Steak and Lube SuperCharged Wing Sauce.. And Swiss chard lasts a good long time in the fridge, so order some and keep it on hand for when the soup mood strikes!
Rustic Sausage, Lentil and Swiss Chard Sauce is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Rustic Sausage, Lentil and Swiss Chard Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have rustic sausage, lentil and swiss chard sauce using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Rustic Sausage, Lentil and Swiss Chard Sauce:
- Take 1 tbsp extra-virgin olive oil
- Make ready 1 lb Italian sausage, removed from its casing
- Make ready 2 onions, minced
- Make ready 2 carrots, peeled and cut into 1/4-inch pieces
- Prepare 1 celery rib, minced
- Prepare 6 garlic cloves, minced
- Prepare 1 tbsp minced fresh oregano or 1 teaspoon dried
- Prepare 1/3 cup all-purpose flour
- Prepare 1/2 cup dry white wine
- Get 5 cup low-sodium chicken broth
- Make ready 3/4 cup lentilles du Puy or brown lentils (51/4 ounces), picked over and rinsed
- Prepare 2 bay leaves
- Make ready 1 lb swis chard, stemmed and leaves sliced 1/2 inch thick
- Get 1 Salt and Pepper
What wines go with Lentils with Sausage and Swiss Chard? 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.
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.
Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on. Wine Pairings for Sausage Lentil Soup: Medium-bodied, rustic wines like Chianti, Cotes du Rhone, and Sangiovese have earthy, spicy flavors that echo those in the Italian sausage and lentils. I used Swiss chard instead of kale and went a little lighter on the red pepper flakes. This soup combines the fiber and protein of the lentil with the high vitamin K in the chard. For those cold winter nights or when you're looking for a hearty soup, our rendition will keep you cozy next to the fireplace with your favourite book.
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