These hearty greens – callaloo, collards, Swiss chard, escarole – stand up to cooking, adding color, flavor, texture and nutrition to soups, stews and sauces. In South Florida, you’ll find locally ...
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 spring onion, bulb diced, green part sliced, about 1 1/2 cups total
- 1 pound Italian-style chicken sausage, about 5 links, casings removed
- 1/2 medium fennel bulb, julienned (about 1 cup)
- 1 bunch Swiss chard, stems removed and reserved for another use, greens chopped
- 1 1/2 cups vegetable broth
- 1 teaspoon kosher salt (plus more for spaghetti water)
- 1 1/2 teaspoons freshly ground pepper
Use a large pan or pot to make sure all ingredients fit, but the mixture will cook down. If you don’t have a spring onion, substitute a small white onion and two scallions.
Cook pasta according to package direction. Do not overcook. Drain and set aside. Meanwhile, heat oil in a large sauté pan on medium-high. Sauté onion for about 1 minute, then add sausage. Cook, breaking up sausage with a spatula, until it starts to brown, about 5-7 minutes. Add fennel. Continue sautéing mixture until fennel becomes translucent, and then add Swiss chard, stirring to incorporate. Slowly add broth. Reduce heat to medium low and season with salt and pepper. Cover with a lid or foil wrap and cook about 7-10 minutes, stirring occasionally. Remove lid and add cooked pasta and mix well to insure that everything is incorporated and pasta is heated through, about 2 minutes more. Season with salt and pepper. Serve immediately.