Ingredients

12 ounces Italian sausage, casings removed and crumbled

2T extra virgin olive oil

1 basket cherry tomatoes, stemmed

coarse salt

1C red onion, sliced lengthwise 1/4 inch

1 clove garlic, grated

2 15-ounce cans cannellini beans, rinsed and drained

1 bunch (about 1 lb) swiss chard (or spinach) destemmed cut into 2" pieces

Preparation

  1. cook sausage over medium heat until browned, about 8 minutes. drain fat
  2. heat 1 T oil in skillet over med-high heat until hot enough to sizzle a cherry tomato. add tomatoes and cook over high heat, shaking pan, until tomatoes are blistered and begin to give up juices, about 5 minutes. (keep cover handy for splattering). add a pinch of salt and generous grinding of pepper. Remove form heat.
  3. In a large skillet, heat 1T oil over medium heat, add onion cook until wilted about 5 minutes. Add garlic, cook over LOW heat, 1 minute. Stir in beans stir until blended.
  4. Pile greens atop beans. Cook, covered, just until greens wilt 3-5 minutes. Meanwhile, add sausage to tomatoes and reheat over medium heat about 2 minutes.