Rating: 5 stars
2 Ratings
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  • 5 star values: 2
Cynthia Nicholson
Recipe by Real Simple February 2005

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Antonis Achilleos

Recipe Summary

prep:
30 mins
additional:
30 mins
total:
1 hr
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside. Add the fennel and onion to skillet and cook until translucent, about 5 minutes. Stir in the garlic and sage and cook 1 minute more. Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside.In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.Tip: The same amount of smoked sausage may be substituted for the Italian sausage in this recipe: Slice it into rounds and chop coarsely. Great Northern beans can be substituted for the cannellini beans.

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Nutrition Facts

calcium 232mg; 495 calories; calories from fat 42%; carbohydrates 47g; cholesterol 31mg; fat 23g; fiber 10g; iron 6mg; protein 25mg; saturated fat 7g; sodium 896mg.
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