Last night was a “whatever’s in the fridge” kind of dinner night, and I was pleasantly surprised with how the “whatever’s” came together!A constant staple in our house are Sweet Potatoes (Chris eats one EVERY day for lunch – I think it’s weird that he never gets sick of them but that’s off subject). The Swiss Chard from our garden is coming in strong and I had some left over vegan sausage in the fridge from a Pasta dinner I made while Chris was in Milan last week. This is definitely a repeatable meal.
· Swiss Chard – roughly a bundle (you could use any green – spinach would be good too)
· ½ Yellow Onion
· 3 Garlic Cloves
· Grape seed Oil (you could also use olive)
· 1 Sweet Potato, diced
· 2 sausage links (I used Trader Joes “Italian Sausage-less Sausage, but you could substitute for another protein – I think next time I’ll try garbanzo or cannelloni beans instead of sausage).
· Seasoning (I used Kirklands Salt Free Garlic & Herb Seasoning).
I microwaved the diced sweet potato for 4 minutes before sautéing because I was in a hurry – you could also bake or even boil it to soften before cooking. Saute the Onion, Sweet Potato, Sausage & Garlic in oil and seasoning until things are just starting to brown – throw in all the chard (I ripped it apart into smaller pieces) and cover for 3-4 minutes until chard is cooked through – mix everything together in pan. I served with brown rice.