Up at the crack of dawn, I spent this Sunday morning firing up the smoker for Turkey #1 (see last year’s smoked turkey). After all that, I wasn’t just hungry, but Tony Robbins Hungry. I needed a solid and hearty breakfast and I had a bunch of chard that needed to get used up today; this created a dish borne from necessity, and yet, it was everything I could have asked for in a Sunday breakfast.
Sausage & Chard Sauté with Eggs
Serves 4
- 1 pound pork or turkey breakfast sausage (we used pork, of course)
- 1/4 cup onion, diced small
- 1/2 bell pepper, diced small
- 1 bunch chard, stems removed and chopped separately, leaves cut into 1″ ribbons
- 1/4 cup chicken or beef stock
- Salt & pepper to taste
- Eggs (we served 2 per person, but the amount will depend on your own appetite)
- In a large skillet on medium heat, start to brown and crumble sausage.
- When sausage starts to brown and give off fat, add onions and bell pepper, cook until onions translucent, about 5 minutes.
- Add chard stems and saute for another 2-3 minutes.
- Deglaze pan with the stock, scraping up any browned bits in the pan.
- Add chard leaves and cover pan with a lid, turn heat down to low, letting chard wilt.
- Cook 6-8 minutes, stirring occasionally, until chard is tender; during this time, start to cook your eggs–I did mine basted, but you go on and cook your eggs however you like them.
- Season the chard sauté with salt and pepper to taste.
- Serve with the sauté topped with eggs.
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this looks perfect for a morning like today’s. yum!