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.

Ingredients:

·  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.