After talking about how much I’ve been lusting after Cheese Club at Cyril’s, I went! They had to reschedule December’s pick-up party because of the weather, so I could make it happen. It was better than I could have imagined. I picked up a block of Rocket’s Robiola from Boxcarr handmade cheese, tasted four others [two of which were also Boxcarr’s], and had a pairing with Clay Pigeon’s 2013 pinot noir and a beer from Occidental that I can’t remember now. A couple of the bottles of pinot came home too. They were having a 25% off sale. Can you blame us?
Simplicity has been the name of the game since the weather has been crap, we’ve been busy, or there have been holiday leftovers in the fridge. Recipes like this are what I want. Protein. Greens. Fiber. Put in a pan. Roast. Eat. Cheese
not optional. This works with pretty much any combination.
- 1 bunch Swiss chard
- 1 16oz can cannellini beans, drained and rinsed
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil
- 1lb sausage [about four], cut in half lengthwise and then sliced
- Salt and pepper
- Shredded parmesan, optional
Preheat the oven to 400 degrees.
Tear the Swiss chard leaves into bite size pieces. You can not use the stems if you want, but I chopped them up and used them.
In a large baking dish or ovenproof skillet, combine the chard and beans. Season with salt and pepper.
In a small bowl, whisk together the lemon juice, mustard, paprika, and olive juice. Drizzle over chard and beans. Mix thoroughly with your hands. Nestle the sausage pieces into the greens.
Nestle the sausage pieces into the greens. Roast for 20-25 minutes. The chard should be tender and the edges crispy. If your sausage isn’t precooked, it should no longer be pink.
Top with shredded parmesan before serving.