Here is another fun spur of the moment creation we came up with. The inspiration for the meal was a beautiful bunch of Rainbow Chard we received last week in our Dandelion Organic delivery Box. This is the first time I've ever cooked with Chard and our recipe incorporated every aspect of the plant from the tough stems to the giant multicolored leafs. Greek flavors of feta and kalamata complimented the chard quite nicely and was a lot more exciting than your typical pasta and red sauce.
2 Cups uncooked penne pasta
2 Tbs Olive Oil
2 Cloves Garlic, Minced
2 Sweet Italian Sausages, Casings removed
1 Bunch Rainbow Chard, Stems Removed and finely Diced, Leaves separated and coarsely Chopped
1/4 Cup White Wine
1/4 Cup Water
1/4 Cup Feta Cheese, Crumbled
12 Kalamata Olives, Coarsely Chopped
12 Cherry Tomatoes
Cook Pasta according to directions. Heat Oil in medium sauce pan. Add Garlic and saute 60 seconds, stirring constantly and being careful not to burn. Add crumbled sausage and cook until browned. Set Sausage aside on a plate. To Same pan add diced chard stems, water, and wine. Cover with lid and cook over medium heat about 5 minutes. Remove lid, add chard leaves, cover and cook another 5 minutes. Toss together pasta, cooked sausage, cooked chard, feta, olives and cherry tomatoes. Serve and enjoy.