Rustic Sausage, Lentil and Swiss Chard Sauce
Rustic Sausage, Lentil and Swiss Chard Sauce

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, rustic sausage, lentil and swiss chard sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Rustic Sausage, Lentil and Swiss Chard Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Rustic Sausage, Lentil and Swiss Chard Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have rustic sausage, lentil and swiss chard sauce using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Rustic Sausage, Lentil and Swiss Chard Sauce:
  1. Make ready extra-virgin olive oil
  2. Prepare Italian sausage, removed from its casing
  3. Make ready onions, minced
  4. Take carrots, peeled and cut into 1/4-inch pieces
  5. Make ready celery rib, minced
  6. Make ready garlic cloves, minced
  7. Get minced fresh oregano or 1 teaspoon dried
  8. Get all-purpose flour
  9. Get dry white wine
  10. Make ready low-sodium chicken broth
  11. Get lentilles du Puy or brown lentils (51/4 ounces), picked over and rinsed
  12. Prepare bay leaves
  13. Make ready swis chard, stemmed and leaves sliced 1/2 inch thick
  14. Prepare Salt and Pepper
Steps to make Rustic Sausage, Lentil and Swiss Chard Sauce:
  1. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown sausage well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker. Pour off all but 2 tablespoons fat left in skillet.
  2. Add onions, carrots, celery, garlic, and oregano to fat in skillet and cook over medium-high heat until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  3. Stir broth, lentils, and bay leaves into slow cooker. Cover and cook until lentils are tender, 9 to 11 hours on low or 5 to 7 hours on high.
  4. Gently stir in chard, cover and cook on high until tender, 20 to 30 minutes. Let sauce settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Season with salt and pepper to taste.

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