Sausage and Chard Sauted With Plolenta

DWILCOX

2 tablespoons olive oil

8 small Italian sausage links (about 1 ½ pounds total)

1 cup instant polenta

4 cloves garlic, sliced

1 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips

kosher salt and black pepper

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing or cook crumbled.

Cook the polenta according to the package directions.

Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Add the garlic and cook, stirring for 1 minute.

Add the Swiss chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted, 3 to 4 minutes. Fold in the sliced sausage.

Serve the sausage and chard mixture over the polenta.

I have a separate cheesy Polenta recipe ( Garlic Parmesan polenta), that goes great with this.

I used Kale and it was good with that. You can serve polenta to the side as well.

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