- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ medium yellow onion, chopped medium
- 2 chard stems, ends trimmed, sliced on the bias into ¼-inch pieces
- ½ Meyer lemon, chopped (rind included), reserving any juice
- Kosher salt and finely ground black pepper
- 2 fully cooked chicken and spinach sausages, sliced on the bias into ¼-inch pieces
- 1 garlic clove, minced
- 1½ cups vegetable broth
- 3 cups chopped Swiss chard leaves
- 2-2½ cups cooked spinach penne pasta (approximately 4 oz uncooked)
About this recipe
I used Coleman organic chicken and spinach sausage, but any brand will work, including those with a mix of spinach and cheese in the sausage. Meyer lemons, available Dec.-May, can be eaten in whole, rind, pith and all.
In a large sauté pan over medium heat, combine oil and butter and heat until butter melts. Add onion, chard stems and lemon; season generously with salt and pepper. Sauté until vegetables start to turn translucent, about 2 minutes. Add sausage and continue to cook, stirring frequently, for about 3 minutes. Add garlic and cook, stirring, just until garlic starts to become fragrant. Add broth, reserved lemon juice and chard leaves. Mix well. Turn down heat to medium low and simmer until liquid is slightly reduced, about 7 minutes. Add pasta. Adjust seasoning if necessary and serve.