Lots of chard this summer so decided to whip up a new dish...surprise, surprise, the kids ate it all up and asked for more!

Katie

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Bring 1 teaspoon salt and water to a boil. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally for about 6 minutes.

  • Stir Swiss chard stems and chicken bouillon granules into pasta and water. Continue cooking until pasta has cooked through but is still slightly firm, about 6 more minutes. Reserve 1 cup of the cooking liquid. Drain pasta and chard stems.

  • Heat a large skillet over medium-high heat. Cook sausage links until evenly browned and no longer pink in the center. Transfer sausage to a plate and slice.

  • Heat butter and red pepper flakes over medium heat in the skillet used to cook sausage; cook and stir onion and garlic in butter until tender and onion is translucent, about 5 minutes.

  • Stir sliced Swiss chard leaves and balsamic vinegar into onion mixture and cook, stirring occasionally, until chard leaves are tender, about 5 minutes.

  • Mix kidney beans and tomato into chard leaf and onion mixture; continue to cook for 3 more minutes.

  • Stir pasta, chard stems, and 1/2 of the reserved cooking liquid into the vegetables. Season with salt and black pepper. If the sauce becomes too dry, add remaining cooking liquid.

  • Transfer pasta mixture to a large baking dish.

  • Arrange sliced sausage and crumbled feta cheese atop pasta, pressing the mixture down.

  • Bake in the preheated oven until feta cheese begins to melt, about 15 minutes. Turn on the oven's broiler and broil until cheese is browned, 3 to 5 more minutes.

Cook's Note:

The nutrition data for this recipe includes the full amount of the pasta cooking liquid. The actual amount of the cooking liquid consumed will vary.

Nutrition Facts

580 calories; protein 27.7g; carbohydrates 69.2g; fat 22.7g; cholesterol 63.5mg; sodium 2158.9mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 4 stars
05/12/2012
Yummy! My husband hates chard but he loved this dish. I did not have chicken boullion granules so I used Swanson's flavor packets instead. Definately will make this again. Read More
(3)

Most helpful critical review

Rating: 3 stars
07/21/2013
Would make again but needs more tomatoes and definitely more sausage. Read More
(1)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/12/2012
Yummy! My husband hates chard but he loved this dish. I did not have chicken boullion granules so I used Swanson's flavor packets instead. Definately will make this again. Read More
(3)
Rating: 5 stars
06/24/2012
Easy dish to put together and great for when you've got lots of veggies to use - I used beet greens in addition to the swiss chard, as well as substituted baby leeks for the onions. Read More
(2)
Rating: 3 stars
07/21/2013
Would make again but needs more tomatoes and definitely more sausage. Read More
(1)
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Rating: 5 stars
09/14/2012
I found this dish quite delightful! Couldn't find fusilli so I used whole wheat rotini. I also added beet greens because I could. Other than that I followed the recipe as is. It was very good. My Nicky liked it too. But I share everything (that I can) with my dog. Read More
Rating: 5 stars
04/06/2014
Delicious! I left out the onion because we don't care for it. Also I realized too late that I did not have a tomato and all I had was a can of tomatoes with garlic basil and oregano seasoning. I drained the can of tomatoes and used the whole thing and really liked the results. Everyone liked this meal including my husband and my picky toddlers. Read More
Rating: 5 stars
06/28/2017
This was excellent! We don't like feta so I used a nice dry chèvre goat cheese instead and we had some excellent pork sausage crumbles. Used a generous bit of the balsamic. It was delicious! Will definitely make it again. Read More
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Rating: 5 stars
08/15/2012
Great Recipe a few changes I made. I used homemade cavelltelli's and used small red beans with navy beans. I doubled the recipe and used fresh mozerrella for the cheese. It was a hit here at home! Thank you Read More
Rating: 5 stars
05/30/2020
I didn't know what to do with chard from my csa and this recipe was great! I used green onion because that's what I had and turned out great! Read More
Rating: 4 stars
09/17/2012
We thought this was pretty good. I made some/a lot of variations. I used a whole wheat pasta and great northern beans. Instead of the tomatoes and onions I used a can of rotel drained. I added shredded motz to the feta cheese. We liked and and decided next time we would make it into a soup with some chicken broth. Read More
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